Winery Torre QuartoNovello
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Novello from the Winery Torre Quarto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Novello of Winery Torre Quarto in the region of Puglia is a powerful.
Food and wine pairings with Novello
Pairings that work perfectly with Novello
Original food and wine pairings with Novello
The Novello of Winery Torre Quarto matches generally quite well with dishes of beef, pasta or lamb such as recipes of lomo saltado, mascarpone pasta with tomato sauce or merguez with lentils.
Details and technical informations about Winery Torre Quarto's Novello.
Discover the grape variety: Azal
Vivid, intensely coloured reds with a dark ruby colour, marked tannins and a sharp palate with high acidity, showing signature aromas of sharp red fruits (cherry, redcurrant), spices, herbs and Atlantic mineral notes. Tense, highly distinctive northern profile. Often blended with Vinhão and Espadeiro, contributing to Vinho Verde reds from the Minho. Native black variety from the Vinho Verde region (also known as Azal Tinto), sub-region of Basto.
Last vintages of this wine
The best vintages of Novello from Winery Torre Quarto are 0
Informations about the Winery Torre Quarto
The Winery Torre Quarto is one of of the world's great estates. It offers 33 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
