Winery VinosiaNegroamaro
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 Negroamaro from the Winery Vinosia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Vinosia in the region of Campania is a powerful.
Wine flavors and olphactive analysis
On the nose the Negroamaro of Winery Vinosia in the region of Campania often reveals types of flavors of black fruit.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Vinosia matches generally quite well with dishes of beef, pasta or lamb such as recipes of sloth pork loin, tuscan linguine or pan-fried lamb heart.
Details and technical informations about Winery Vinosia's Negroamaro.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Negroamaro from Winery Vinosia are 2017, 2016, 2015, 0 and 2018.
Informations about the Winery Vinosia
The Winery Vinosia is one of of the world's great estates. It offers 47 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
