🍷 The Primitivo Gioia Del Colle Doc Rossa by Plantamura delights with its silky texture and fruity freshness.
🍽️ This exquisite red wine pairs perfectly with roasted calf liver and leek soup.
🌍 From Apulia, the heart of Italy, this powerful organic red wine is made from the noble Primitivo grape variety.
Primitivo Gioia Del Colle Doc Rossa - Plantamura
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More information about Primitivo Gioia Del Colle Doc Rossa - Plantamura
The Primitivo Gioia Del Colle Doc Rossa from Plantamura in Apulia offers a dense, ruby-red color in the glass. In the glass, this red wine from Plantamura presents aromas of blueberries, mulberries, blackberries and blackcurrants, complemented by additional fruity nuances. This dry red wine from Plantamura is for wine drinkers who like it absolutely dry. The Primitivo Gioia Del Colle Doc Rossa comes very close to this, as it was vinified with only 2.4 grams of residual sugar. On the palate, this powerful red wine is characterized by an incredibly silky texture. Thanks to its lively acidity, the Primitivo Gioia Del Colle Doc Rossa presents itself wonderfully fresh and vibrant on the palate. The finish of this youthful red wine from the Apulia winegrowing region, more precisely from Gioia del Colle DOC, ultimately delights with a beautiful aftertaste.
Vinification of the Primitivo Gioia Del Colle Doc Rossa by Plantamura
This powerful red wine from Italy is organically produced from the Primitivo grape variety. After harvesting, the grapes are immediately taken to the press house. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After it has finished. After the wine has been completed, the Primitivo Gioia Del Colle Doc Rossa is gently harmonized.
Food recommendation for the Primitivo Gioia Del Colle Doc Rossa by Plantamura
Enjoy this organic red wine from Italy ideally at a temperature of 15 - 18°C as an accompanying wine to fried calf’s liver with apples, onions and balsamic sauce, leek soup or spinach gratin with almonds.
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