Winery BarbaneraCamasella Primitivo
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Camasella Primitivo from the Winery Barbanera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Camasella Primitivo of Winery Barbanera in the region of Puglia is a powerful mainly marked by the residual sugar.
Food and wine pairings with Camasella Primitivo
Pairings that work perfectly with Camasella Primitivo
Original food and wine pairings with Camasella Primitivo
The Camasella Primitivo of Winery Barbanera matches generally quite well with dishes of beef, pasta or lamb such as recipes of chicken, beef and lamb couscous (morocco), makroud or shoulder of lamb on a bed of potatoes.
Details and technical informations about Winery Barbanera's Camasella Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Camasella Primitivo from Winery Barbanera are 2018, 2016, 0, 2015 and 2014.
Informations about the Winery Barbanera
The Winery Barbanera is one of of the world's great estates. It offers 74 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
