Winery VinoliNovecieli Paj
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Novecieli Paj from the Winery Vinoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Novecieli Paj of Winery Vinoli in the region of Puglia is a powerful.
Food and wine pairings with Novecieli Paj
Pairings that work perfectly with Novecieli Paj
Original food and wine pairings with Novecieli Paj
The Novecieli Paj of Winery Vinoli matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed zucchini, gratin of coquillettes with ham or lamb tagine with dried apricots.
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 Novecieli Paj from Winery Vinoli are 2013, 0
Informations about the Winery Vinoli
The Winery Vinoli is one of of the world's greatest estates. It offers 15 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
