Winery WinexpertLE 17 Negroamaro
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the LE 17 Negroamaro from the Winery Winexpert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the LE 17 Negroamaro of Winery Winexpert in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with LE 17 Negroamaro
Pairings that work perfectly with LE 17 Negroamaro
Original food and wine pairings with LE 17 Negroamaro
The LE 17 Negroamaro of Winery Winexpert matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with mustard, pasta with tuna or lamb shoulder confit.
Details and technical informations about Winery Winexpert's LE 17 Negroamaro.
Discover the grape variety: Valensi
He is said to be of Spanish origin from the Valencia region. It can also be found in Israel. In France, it is almost endangered, although it is registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Winexpert
The Winery Winexpert is one of of the world's great estates. It offers 43 wines for sale in the of Puglia to come and discover on site or to buy online.
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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
