🍷 The Foresta Ombrosa Puglia IGT from Casa Vinicola Carlo Botter captivates with its vibrant purple color and a velvety structure, enhanced by the fine interplay of cinnamon and dark chocolate.
🍽️ Ideal with Italian delicacies, it pairs perfectly with pasta featuring sausage dumplings or lamb ragout with chickpeas and dried figs.
🌱 This varietal Primitivo comes from the nature reserve "Schattenwald" in Apulia and reflects the green heart of the region.
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More information about Foresta Ombrosa Puglia IGT - Cuore Verde
In the glass, the Foresta Ombrosa Puglia from Cuore Verde reveals a bright purple-red color. The first nose of the Cuore Verde Foresta Ombrosa Puglia is flattering with notes of plums, prunes and black cherries. The fruity aspects of the bouquet are joined by cinnamon, dark chocolate and gingerbread spice.
The Cuore Verde Foresta Ombrosa Puglia can rightly be described as particularly fruity and velvety, as it has been vinified with a pleasant flavour profile. On the palate, this balanced red wine is characterized by an incredibly dense texture. The Cuore Verde Foresta Ombrosa Puglia reveals itself to be wonderfully fresh and lively on the palate thanks to its concise fruit acidity. The finish of this red wine from the Apulia wine-growing region is impressive with its considerable length. Once again, there are hints of black cherry and morello cherry.
Vinification of Cuore Verde Foresta Ombrosa Puglia
The balanced Cuore Verde Foresta Ombrosa Puglia from Italy is a single-varietal wine made from the Primitivo grape variety. The grapes are harvested at two different stages of ripeness. In the wine cellar, the grapes are selected and carefully crushed. Vinification initially takes place separately, depending on the stage of ripeness. Only after the first fermentation are the two wines blended and fermented a second time in stainless steel tanks.
Recommendation for Foresta Ombrosa Puglia Cuore Verde
Ideally enjoy this red wine from Italy at a temperature of 15 - 18°C with pasta with sausage dumplings, lamb ragout with chickpeas and dried figs or roasted veal liver with apples, onions and balsamic vinegar sauce.