Casa Vinironia Appassimento, Puglia, Italy 2019

£8.99 Mix 12£9.99 list priceSave £1.00

Grape varieties: Negroamaro, Malvasia Nera, Merot

Tasting Note:

Deep red colour

The good late maturation gives the characteristic notes of ripe and dried fruits, such as plums and raisins

The subsequent slight oak aging gives the pleasant notes of chocolate and spices that make this wine harmonic and balanced, pleasant and mature

Great wine for roasted meats and with game dishes such as wild boar and deer. Excellent with mature and savoury hard cheeses, it is also a good meditation wine

VINIFICATION: At the beginning of October the perfect ripeness of the grapes is reached and winemaking process starts from the vine. The withering process takes place in the vineyard by cutting the petiole of grapes but leaving them on the vine for about 15 days, during this period the 50% of their weight vaporizes. The drying gives to the wines the typical notes of ripe fruits, such as plums and raisins. The hand-picked grapes are pressed and the fermentation starts. The skins are left on the must for a long period to extract flavours and the characteristic red colour. Subsequently the wine is left in barrels for about 3 or 4 months; this aging gives the pleasant notes of spices and vanilla

 

Availability: In stock

Grape varieties: Negroamaro, Malvasia Nera, Merlot

Tasting Note:

Deep red colour

The good late maturation gives the characteristic notes of ripe and dried fruits, such as plums and raisins

The subsequent slight oak aging gives the pleasant notes of chocolate and spices that make this wine harmonic and balanced, pleasant and mature

Great wine for roasted meats and with game dishes such as wild boar and deer. Excellent with mature and savoury hard cheeses, it is also a good meditation wine

 

VINIFICATION: At the beginning of October the perfect ripeness of the grapes is reached and winemaking process starts from the vine. The withering process takes place in the vineyard by cutting the petiole of grapes but leaving them on the vine for about 15 days, during this period the 50% of their weight vaporizes. The drying gives to the wines the typical notes of ripe fruits, such as plums and raisins. The hand-picked grapes are pressed and the fermentation starts. The skins are left on the must for a long period to extract flavours and the characteristic red colour. Subsequently the wine is left in barrels for about 3 or 4 months; this aging gives the pleasant notes of spices and vanilla

 

Weight 1 kg
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IT

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