Products

Langhe DOC Favorita Valle dell'Olmo

Azienda Abbona, Piëmonte, Italië

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• about the wine
• flavor profile
• wine food advice

• Langhe Favorita Vall dell'Olmo. The Langhe Favorita is made from the Favorita grape, a local white grape from the Roero area. The taste is soft, fresh and fruity. With a scent of exotic fruit, flowers and herbs, this wine is highly recommended. Made from 100% Favorita .
  Story behind the label: The label features the image of wild flowers from Valle dell'Olmo, which means 'wood valley' and is the name of one of Abbona's properties in San Luigi, which consists of a cellar section and a vineyard section with plantings including Favorita.
• White wine - Ripe, round and spicy. Matured exclusively in stainless steel to give the best preservation of the freshness of the aromas. This wine is aromatic and captivating, with aromas of herbs and wild flowers. (reference to the label).
• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light crème soups with boiled vegetables and white mold cheeses.

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Le Puits Cendré Blanc (BIO)

Le Puit Cendré, Languedoc & Roussillon, Franrijk

• about the wine
• flavor profile
• wine food advice

• Le Puits Cendré Blanc: Organic wine from Languedoc & Roussillon. Traditional winemaking (picking, pressing, alcoholic fermentation, maturing), organically, without the use of chemical pesticides or artificial fertilizers. Made with respect for nature, from a balanced blend of Vermentino & Chardonnay .
  
  Story behind the label : The label exudes freshness through the golden shine and the birds. Le Puits Cendré loosely translates to 'the beautiful pumpkin' (butternut). Butternut is a (bottle) pumpkin variety that develops as a fruit into a ripe, juicy, fresh buttery fruit with a hint of savouriness. The fruit refers to these characteristic aromas that are recognisable in the three cuvées.
• White wine - Fresh, fruity and juicy . Pale yellow in colour. Aromas of white fruit from the Chardonnay and Vermentino predominate. Fresh wine with exactly the right acid balance and structure.
• Our sommeliers recommend:

  Good as an aperitif, with raw, lightly grilled and mi-cuit preparations fish with emphasis on freshness, raw and cooked shellfish with citrus and raw and dried meat. Also good with salads with vinaigrette, raw and cooked vegetables and fresh goat cheeses.         

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Le Puits Cendré Rosé (BIO)

Le Puit Cendré, Languedoc & Roussillon, Franrijk

• about the wine
• flavor profile
• wine food advice

• Le Puits Cendré Rosé: Organic wine from Languedoc & Roussillon. Traditional rosé winemaking (picking, pressing, skin maceration, alcoholic fermentation, maturation), organically, without the use of chemical pesticides or artificial fertilizers. Made with respect for nature, from a balanced blend of Grenache, Cinsault and Cabernet Sauvignon .
  
  Story behind the label : The label exudes freshness through the golden shine and the birds. Le Puits Cendré loosely translates to 'the beautiful pumpkin' (butternut). Butternut is a (bottle) pumpkin variety that develops as a fruit into a ripe, juicy, fresh buttery fruit with a hint of savouriness. The fruit refers to these characteristic aromas that are recognisable in the three cuvées.
• Rosé wine - Light color, light, fresh and juicy . Clear and intense rosé color. Ripe cherry aromas of medium intensity, persistent in taste and nicely balanced.
• Our sommeliers advise: Suitable as an aperitif. Combines well with raw and steamed fish, and mi-cuit preparations of fish. With raw and cooked shellfish, raw and dried meat or in combination with salads and raw green vegetables with vinaigrette or dressing. Also suitable to drink with bouillabaisse (based on broth).

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The Red Cinnamon Pits (BIO)

Le Puit Cendré, Languedoc & Roussillon, Franrijk

• about the wine
• flavor profile
• wine food advice

• Le Puits Cendré Rouge. Organic wine from Languedoc & Roussillon. Traditional winemaking (picking, pressing, alcoholic fermentation, maturing), organically, without the use of chemical pesticides or artificial fertilizers. Made with respect for nature, from a balanced blend of Grenache, Cinsault and Cabernet Sauvignon .
  
  Story behind the label: The label exudes freshness through the golden shine and the birds. Le Puits Cendré loosely translates to 'the beautiful pumpkin' (butternut). Butternut is a (bottle) pumpkin variety that develops as a fruit into a ripe, juicy, fresh buttery fruit with a hint of savouriness. The fruit refers to these characteristic aromas that are recognisable in the three cuvées.
• Red wine - Light, fruity and juicy . This wine is purple-red in colour with aromas of ripe red fruit and a hint of spiciness. The taste is round and positively present, a beautiful exciting, elegant glass.
• Our sommeliers recommend: Suitable as an aperitif, with raw and dried meat and with spicy and spicy dishes. With fried and grilled white or veal, pork and poultry. Light stews or with pasta with tomato and parmesan. Also good to combine with semi-hard cheeses.
  EXTRA SUGGESTION : Delicious with beef or pork chops, certainly also with BBQ or meat dishes with spicy sauces.

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Les Plos Chardonnay IGP d'Oc

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Then three months aging in oak barrels.
  Made from 95% Chardonnay and 5% Gros Manseng.
• White wine - Full, creamy and complex. Pale yellow, clear colour. Open in the nose, soft fruity, slightly buttery, pure. Juicy taste with pleasant freshness and concentrated white fruit. Very balanced with a nice spicy character.
• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light cream soups with boiled vegetables and white mold cheeses.

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Les Plos Merlot IGP d'Oc

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Merlot.
• Red wine - Ripe, spicy and intense. Tight purple, light edge. Firm wine with accent on fruit. Aromas of black fruit (blueberry, plum) interwoven with strawberry. Supple, spicy, Lots of grip in the taste. Characteristic Merlot fruit: forest fruit and herbs. On the aftertaste a hint of cedar and laurel.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Les Plos Reserve AOP Cabardes

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from Syrah, Grenache, Merlot, Cabernet Sauvignon.
• Red wine - Ripe, spicy and intense. Intense black fruit, warm spices, full ripe mid-palate. Nicely interwoven tannins, concentrated finish with supporting acidity and bitterness.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Les Plos Reserve AOP Cabardes (1.5 ltr.)

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from Syrah, Grenache, Merlot, Cabernet Sauvignon.
• Red wine - Ripe, spicy and intense. Intense black fruit, warm spices, full ripe mid-palate. Nicely interwoven tannins, concentrated finish with supporting acidity and bitterness.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Les Plos Syrah IGP d'Oc

Domaine des Plos, Languedoc & Roussillon, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional winemaking (picking, pressing, alcoholic fermentation, maturation). Made from 100% Syrah.
• Red wine - Ripe, spicy and intense.

  Matt dark red. Typical Syrah aroma of mint leaf and berries. Pure, medium intense taste, muscular and spicy with a nice smoky touch. Acids and tannins are brought out by a pleasant roundness of wood. Harmonious aftertaste.

• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Les Trois Oratoires Côtes du Rhône Rouge

Laudun Chusclan, Rhône, Frankrijk

• about the wine
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• wine food advice

• Les Trois Oratoires 'Côtes du Rhône'. This is an excellent Côtes du Rhône; deliciously ripe blackberry fruit in perfect balance with the elegance in the palate. The fruit comes from the vineyards of Laudun Chusclan, which are located along the right bank of the Rhône, just 15 km from Chateauneuf-du-Pape. This full-blooded Rhône, made from a blend of Syrah, Grenache Noir and Cinsault, won a SILVER MEDAL at the Concours des Vins in 2014.
  
  Story behind the label: Let Trois Oratoires is a name from the past, something like ' the three brothers' , the three brothers standing for the three grape varieties used in the blend of this Côtes du Rhône.
• Red wine - Ripe, spicy and intense. Clear ruby ​​red. Fruity aroma with red fruit and herbs. Full-blooded Rhône with a juicy fruit flavour and a spicy spiciness. Pleasantly rustic and generous in character.
• Our sommeliers advise: Good to combine with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Lirac Blanc

Château Saint-Roch, Rhône, Frankrijk

• about the wine
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• Winemaking: Traditional (picking, pressing, alcoholic fermentation, maturation) 6 months maturation in large vats. Made from 50% Grenache Blanc, 30% Clairette, 10% Roussanne and 10% Viognier .
• White wine - Full, creamy and complex. Light yellow with green hints, very bright floral bouquet, fresh and lively, accents on citrus. Fresh and aromatic, nice round wine with a long finish.
• Our sommeliers recommend: Oven-baked fish, grilled and fried fish (a la Meunière), fried and roasted shellfish, fried/grilled veal, white meat, rich salads with warm fish dishes, fried and oven-baked vegetables, light cream soups, white mould and warm cheese dishes.

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Lirac Cuvée Confidentielle

Château Saint-Roch, Rhône, Frankrijk

• about the wine
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• Winemaking: Traditional (picking, pressing, alcoholic fermentation). Made from 55% Grenache Noir, 25% Syrah, 10% Cinsaul and 10% Mourvèdre .
• Red wine - Powerful, complex and full. Very deep colour, firm dark red. Warm, ripe nose, stewed fruit, roasted aromas, spices, Provencal herbs, concentrated and complex. Concentrated powerful attack, full and fleshy, sweet fruit, spices, chocolate, minerals, very rich structure, to chew on. Impressive length.
• Our sommeliers advise: Good with slow-cooked meat and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compô te.

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Lirac Red

Château Saint-Roch, Rhône, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation). Made from 55% Grenache Noir, 25% Syrah, 10% Cinsault and 10% Mourvèdre .
• Red wine - Ripe, spicy and intense. Clear red color. Powerful aroma with ripe red and black fruit, leather, truffle nuances and spices. Elegant structure, fleshy, generous taste with a good framework of tannins.
• Our sommeliers advise: Good to combine with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Macon Villages 'Charmes Blanc'

Pierre André, Bourgogne, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation, maturation). Made from 100% Chardonnay.
  About the area: Macon Villages is located in the southern part of Burgundy. The vineyards for this wine are located in the northern part of the Mâconnais from the communes: Mancey, Royer, and Uchizy. The vineyards are located on a porous soil of chalky clay.
  
• White wine - Full, creamy and complex.
  Smooth, soft fruity Burgundy. Round, finesse in the nose with accent on fruit of peach and pineapple. Round attack with a playful, citrus-toned acidity as a contrast, which gives the wine tension and length in the aftertaste.
• Our sommeliers recommend: Goes well with grilled, fried or roasted fish (e.g. à la Meunière), oven-baked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-baked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.

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Malvasia del Salento Blanco

Feudi Salentini, Puglia, Italië

• about the wine
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• wine food advice

• Malvasia del Salento. When the Puglian sun meets the Malvasia grape, a rich, aromatic, fresh white wine with a hint of vanilla is created. The wine is made from 100% Malvasia , according to traditional white winemaking (picking, pressing, fermenting, maturing). A beautiful glass with aromas of honey, tropical fruit, perfect balance between freshness and acidity. Harmonious and elegant.
  
  Story behind the label: ' 125 ' or ' Une Due Cinque ' stands for the number of the vineyard. Del Salento is the area of ​​origin, the Salento region; the Salentine peninsula forms the heel of the boot (Puglia). ' The Tower ' of Feudi Salentini is also on the label, in addition to the logo the estate is called that because the vineyards are surrounded by small stone walls with intense green views. You can look out over the vineyards from a helicopter view (from the winery) and that is beautiful.
• White wine - Ripe, round and spicy. An intense wine with a brilliant golden, straw-yellow colour. The aroma is intensely aromatic and fruity and the taste lively and balanced. It is a structured, harmonious and delicate wine. Drink this wine at a temperature of 8-10°C.
• Our sommeliers recommend:

  Combines well with raw fish dishes with soy or wasabi, and fried/roasted shellfish. Fish dishes with sauerkraut and cream sauces or spicy and spicy elements. Raw meat or poultry with pate and fried goose and duck liver also taste very good with this wine. Just like winter cream soups and fried and oven-baked vegetables or softly cooked bacon and red bacteria cheeses.

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Mas Foraster Blanc Selection

Josep Foraster, Montblanc, Conca de Barbera, Spanje

• about the wine
• flavor profile
• wine food advice

• Selecció Blanco, Mas Foraster: Traditional fermentation (Destemming, pressing, fermentation, maturation) 20 days skin maceration. Fermentation in 50% French oak barrels and 50% in stainless steel tanks. Made from Garnatxa Blanca, Macabeu and Chardonnay.
• White wine - Full, creamy and complex. Very fine and fresh aroma of ripe white fruit, biscuit tones and a light roasted aroma. Very complex and special glass of wine. The mouthfeel is round and soft with a well-balanced acidity. Long finish with a lot of finesse.
• Our sommeliers recommend:

  Combines well with grilled, fried or roasted fish (e.g. à la Meunière), oven-cooked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-cooked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.

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Merlot Rosé Diamond Allure

Italië

• about the wine
• flavor profile
• wine food advice

• Melrlot: Juicy and fresh style rosé with lots of fruitiness and long finish. Made from 100% Merlot , with a short skin maceration and cool temperature fermentation.
  
  
• Rosé wine - Light color, fresh and juicy

  Brilliant pale blossom pink in colour with raspberry-coloured reflections. Young ! fruity ! fresh! A very elegant wine; aromatic, refined and fruity. Fine mouthfeel with flavours such as small ripe wild strawberries, ripe blackberries and red currants. Tasty fresh and harmonious!

• Our sommeliers recommend:

  Good as an aperitif, with raw and steamed fish (e.g. sushi) with vinaigrette, raw and cooked shellfish with slightly spicy notes and with raw and dried meat (vitello tonnato). Also combines well with salads with vinaigrette/dressing, raw green vegetables and bouillabaisse based on broth.

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Meursault

Pierre André, Bourgogne, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Meursault: Traditional (picking, pressing, alcoholic fermentation, maturation). Fermented and matured for 11 months on lie in French oak barrels.
  About Meursault & the wine: Meursault is the white Burgundy that perhaps appeals most to the imagination. They are rich, powerful white wines with notes of hazelnut, butter, vanilla and citrus. Although Meursault officially has no Grand Crus, the best wines from the 1er Cru fields, Genevrières, Charmes and Perrières are of the same top level. The grapes of the domain within Pierre André come from separate vineyard plots, which are planted on the best slopes of the area. Made from 100% Chardonnay.
• White wine - Full, creamy and complex. Elegant, refined style Meursault with an emphasis on freshness, minerals and fruit. Light creamy nose with mineral undertones. Powerful taste with nuances of citrus, caramel and a strikingly beautiful balance between fruit and acidity. A wonderful accompaniment to dishes. At this moment beautifully drinkable!
• Our sommeliers recommend: Goes well with grilled, fried or roasted fish (e.g. à la Meunière), oven-baked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-baked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.

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Monastrell 'La Hormiga Roja'

La Hormiga Roja, Jumilla, Spanje

• about the wine
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• wine food advice

• Monastrell 'La Hormiga Roja'. A beautiful deep and lively purple wine. With hints of basil and a touch of violets under the deep flavors of ripe black fruits such as blackcurrants, plums and cherries.
  The wine is made in a traditional way, after picking follows a short maturation with skin contact, after which fermentation and malolactic fermentation follows in large wooden vats. Made from 100% Monastrell .
  The red grape variety Monastrell , better known in France as Mourvèdre , is the most important grape of Spain after Garnacha.
  
  Story behind the label: 'La Hormiga Roja' translated from Spanish means 'the red ant', also called the 'fire ant'. The fire ant used to plague the vineyards; for Alceno it symbolizes new strength and the ' spicy character ' of the wine.
• Red wine - Ripe, spicy and intense. A light touch of wood to make the tannins soft and round, nice soft mouthfeel with persistent length.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .

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Mousseux Prestigieux NV

Dare Wines

• about the wine
• flavor profile
• wine food advice

• Mousseux Prestigieux NV Prestigious cuvée. Clear golden yellow colour, softly sparkling, with lots of freshness and aphrodisiac. Made from Pinot Noir and Chardonnay according to the Charmat Method , also called the 'cuve close' method, invented by the Frenchman Eugène Charmat in 1910 and involves a second fermentation of the wine that does not take place in the bottle but in the (stainless steel) barrel. Sugar and yeast are added to this tank. During this second fermentation, carbon dioxide is created that cannot escape and dissolves in the wine. Before bottling, liqueur d'expédition is added. This is a mixture of cane sugar, white wine and possibly esprit de cognac. With this method, high-quality sparkling wines can be made relatively cheaply. Once the second fermentation is complete, the sparkling wine is bottled under pressure. At no time is there any contact with the outside air.
• Sparkling - Light, fresh, juicy with an elegant mousse.
  Clear golden yellow colour, medium dry, juicy, sparkling and sparkling. Can be drunk as an aperitif or as an accompaniment to light meals.
• Our sommeliers advise: This wine is suitable as an aperitif, with raw and cooked shellfish and mi-cuit preparations of fish. Also goes very well with raw and steamed fish or raw and dried meat. In addition, to combine with raw vegetables and salads with vinaigrette or dressing, and goat cheeses.

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Muscat d'Alsace

Kuhlmann-Platz, Alsace, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Muscat d'Alsace: Aromatic wine with a great balance between the residual sweetness and the refined acids. Very good for gastronomy! Traditional (picking, pressing, alcoholic fermentation, maturation),
  Made from 100% Muscat .
• White wine - Ripe, round and spicy (with residual sweetness). Pale yellow colour; fruity, muscat-tinged aroma with nuances of citrus and roasted almond; grapey flavour. The residual sweetness of the wine is well supported by fresh acids, creating a nice balance. Aromatic, fresh finish.
• Our sommeliers advise: Good to combine with raw fish dishes with soy or wasabi, and fried/roasted shellfish. Fish dishes with sauerkraut and cream sauces or spicy and spicy elements. Raw meat or poultry with pate and fried goose and duck liver also taste very good with this wine. Just like winter cream soups and fried and oven-baked vegetables or softly cooked bacon and red bacteria cheeses.

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Nebbiolo d'Alba 'Bricco Barone'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Nebbiolo d'Alba 'Bricco Barone'. Nebbiolo d'Alba; Nebbiolo comes from Alba, next to Asti a well-known wine region in Piedmont.
  Story behind the label: The label features a local bird from the region, which Abbona often sees around the vineyards. 'Bricco Barone', is a reference to the fact that the birds often nest in old wine barrels that are on the estate. 'Bricco Barone', literally means 'The Barrel of the Baron'.
• Red wine - Powerful, complex and full. Clear ruby ​​red. Open, slightly animal and toasted with nuances of ripe red fruit, nuts and ink. Juicy attack, sweet fruit, soft spiciness. For a Nebbiolo a modest acidity and tannins, round finish. Nice length.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Negroamaro of Salento

Feudi Salentini, Puglia, Italië

• about the wine
• flavor profile
• wine food advice

• Negroamaro del Salento. This elegant Negroamaro del Salento has a full character with aromas of plums, berries and subtle hints of vanilla. The ripe, full tannins are perfectly balanced with the balanced fruit aromas; a very elegant glass with a long soft finish. Made from 100% Negroamaro del Salento according to traditional red wine making. Vinification takes place by maceration at a controlled temperature of approximately 26-28°C. After malolactic fermentation, the wine matures in French oak barrels for over 6 months.
  
  Story behind the label: ' 125 ' or ' Une Due Cinque ' stands for the number of the vineyard. Del Salento is the area of ​​origin, the Salento region; the Salentine peninsula forms the heel of the boot (Puglia). ' The Tower ' of Feudi Salentini is also on the label, in addition to the logo the estate is called that because the vineyards are surrounded by small stone walls with intense green views. You can look out over the vineyards from a helicopter view (from the winery) and that is beautiful.
• Red wine - Powerful, full and complex. An intense wine a powerful, full and ripe character. The fresh touch of eucalyptus gives the wine a very pleasant and intense character. A wine that you will remember for a long time.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Negroamaro Salento Red

Cantina Cupertinum, Puglia, Italië

• about the wine
• flavor profile
• wine food advice

• Negroamaro Salento Rosso. Very elegant red wine from Puglia. Made according to traditional red wine production (picking, pressing, alcoholic fermentation, maturation) with 6 months of wood maturation in oak barriques. The wine is made from 100% Negroamaro . Negroamaro literally means ' black-bitter ' and that sums up this grape succinctly. The Negroamaro grows mainly in the Italian wine region of Puglia and produces sturdy, deep red wines. The Negroamaro has traditionally been one of the most planted grapes in Italy, but the number of vines has almost halved in the past twenty years. 100% Negroamaros are therefore harder to find and more unique than they used to be.
  
  Story behind the label : 'Del Salento' literally means from Salento , the area/region of Salento; the Salentine peninsula forms the heel of the boot (Puglia).
• Red wine - Ripe, spicy and intense. Elegant dark red full wine with intense aroma of ripe plums and cherry jam. Slightly spicy with hints of vanilla and cocoa in the finish. Beautiful structure with ripe, full tannins.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

  EXTRA SUGGESTION : Sicilian Caponata.

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