Cosimo Varvaglione Collezione Privata Negroamaro del Salento IGP - Varvaglione

Cosimo Varvaglione Collezione Privata Negroamaro del Salento IGP - VarvaglioneThe Cosimo Collezione Privata Negroamaro del Salento from Varvaglione in Apulia shows a dense, purple-red color in the glass. also shows a color transition to garnet red. When the glass is swirled, this red wine reveals a high density and fullness, which can be seen in the stained glass windows at the edge of the glass. The nose of this red wine from Apulia delights with hints of blackberry, black cherry, mulberry and plum. If we trace the aromas further, the oak wood influence adds gingerbread spice, toasted barrique and black tea. This dry red wine from Varvaglione is for wine lovers who prefer to drink it bone dry. The texture of this powerful red wine is wonderfully dense and powerful on the palate. The finish of this very mature red wine from the wine-growing region of Apulia ultimately delights with a remarkable aftertaste. Vinification of the Cosimo Collezione Privata Negroamaro del Salento from Varvaglione This red wine clearly focuses on one grape variety, namely Negroamaro. Only the best grapes were harvested for this wonderfully powerful varietal wine from Varvaglione. Once perfect physiological ripeness has been ensured, the grapes for the Cosimo Collezione Privata Negroamaro del Salento are harvested exclusively by hand without the help of coarse and less selective grape harvesters. After the grape harvest, the grapes are transported to the press house as quickly as possible. Here they are selected and carefully crushed. This is followed by fermentation in small wood and large wood at controlled temperatures. Fermentation is followed by maturation for 6 months in barriques and 900-liter tonneaux made from French and American oak. Dining recommendations for the Cosimo Collezione Privata Negroamaro del Salento from Varvaglione This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with rum pot, roast veal liver with apples, onions and balsamic vinegar sauce or red onions stuffed with couscous and apricots. <p