Winery ValloneOttavianello Ostuni
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 Ottavianello Ostuni from the Winery Vallone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ottavianello Ostuni of Winery Vallone in the region of Puglia is a powerful.
Food and wine pairings with Ottavianello Ostuni
Pairings that work perfectly with Ottavianello Ostuni
Original food and wine pairings with Ottavianello Ostuni
The Ottavianello Ostuni of Winery Vallone matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue with broth, pasta carbonara or pastasotto pepper merguez (risotto style pasta).
Discover the grape variety: Cinsault
Cinsaut noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Ottavianello Ostuni from Winery Vallone are 2016, 2017, 0
Informations about the Winery Vallone
The Winery Vallone is one of of the world's great estates. It offers 44 wines for sale in the of Ostuni to come and discover on site or to buy online.
The wine region of Ostuni
The wine region of Ostuni is located in the region of Pouilles of Italy. Wineries and vineyards like the Domaine Vallone produce mainly wines red. The most planted grape varieties in the region of Ostuni are Cinsaut, they are then used in wines in blends or as a single variety. In the mouth of Ostuni is a powerful.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
