🍷 Discover the semi-dry enjoyment of the Foresta Ombrosa Puglia IGT by Cuore Verde, which impresses with a harmonious balance between fruit and spice.
🍽️ This Italian red wine pairs perfectly with hearty dishes such as game, pasta with red sauce, or a ripe cheese.
🌿 The Foresta Ombrosa comes from sun-drenched Apulia, where the grapes ripen under optimal conditions and develop their full range of aromas.
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More information about 9x Vorteils-Weinpaket Foresta Ombrosa Puglia IGT - Cuore Verde
In the glass, Cuore Verde Foresta Ombrosa Puglia reveals a bright purple color. The first nose of Cuore Verde Foresta Ombrosa Puglia flatters with notes of plums, damson and black cherries. The fruity aspects of the bouquet are joined by cinnamon, dark chocolate and gingerbread spice.
Cuore Verde Foresta Ombrosa Puglia can rightly be described as particularly fruity and velvety, having been vinified with a pleasing flavor profile. On the tongue, this balanced red wine is characterized by an immensely dense texture. With its incisive fruit acidity, Cuore Verde Foresta Ombrosa Puglia reveals itself wonderfully fresh and lively on the palate. In the finish, this red wine from the wine-growing region of Puglia finally inspires with considerable length. Once again, hints of black cherry and morello cherry show through.
Vinification of the Cuore Verde Foresta Ombrosa Puglia
The balanced Cuore Verde Foresta Ombrosa Puglia from Italy is a single varietal wine, vinified from the Primitivo grape variety. The grapes are harvested at two different stages of ripeness. In the winery, the grapes are selected and carefully crushed. Vinification is initially carried out separately - depending on the stage of ripeness. Only after the first fermentation are the two wines cuvéed and fermented a second time in stainless steel tanks.
Food recommendation for Foresta Ombrosa Puglia Cuore Verde
Enjoy this red wine from Italy ideally tempered at 15 - 18 ° C as a companion to pasta with sausage dumplings, lamb stew with chickpeas and dried figs or roasted calf's liver with apples, onions and balsamic vinegar sauce.
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