2020 Cignomoro 50 Old Vines Vecchie Vigne Negroamaro
| Type of Wine | |
|---|---|
| Country | Italy |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2020 |
| Grape | |
| Content (Alc) | Standard (0.75 ltr) (14%) |
| Drink window | 2022 - 2030 |
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At Cignomoro it is very consciously about the choices they make and have made. They consciously chose Puglia, consciously for the vineyards and to grow their vines there. They chose this because they believe that they can make wine that speaks here. The power of the sun, wind and sea ensures that every sip is unique. They chose the “red lands” between Manduria and Carosino. With the latest vinification techniques, without forgetting the value of a family winery, they ensure that the wines of Cignomoro can be counted among the best in Puglia.
The healthy ripe grapes are crushed and fermented in small containers at a uniform and regulated temperature. Soaking on the skins for more than a month. Maceration in stainless steel tanks. Six months in new medium-toasted French oak barriques; than 4 months in bottles for further refinement.
The Cignomoro 50 Old Vines Vecchie Vigne Negroamaro is a 100% Negroamaro coming from old vines (50 years or older). In the glass, the Cignomoro 50 Old Vines Vecchie Vigne Negroamaro is a deep ruby red with garnet reflections. In the nose complex aromas of sour cherries, ripe blackberry, cassis and undertones of cinnamon, nutmeg, tobacco, leather, cocoa, coffee and freshly ground pepper. In the mouth it is powerful and full-bodied with mature tannins. One of the top wines of Cignomoro.
| Type of Wine | Red |
|---|---|
| Country | Italy |
| Region | Puglia |
| Appellation | Salento |
| Winery | Cignomoro |
| Grape | Negroamaro |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2022 |
| Drinking till | 2030 |
| Alcohol % | 14 |
| Alcohol free/low | No |
| Content | Standard (0.75 ltr) |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | Tier Price |
| Tasting Profiles | Aards, Boers, Donker fruit, Droog, Houtgerijpt, Krachtig, Kruidig, Tannines, Vol |
| Drink moments | Barbecue, Met vrienden, Open haard |
| Sommy Pairing Beschrijving | Diep robijnrode Cignomoro 50 Old Vines Vecchie Vigne Negroamaro toont rijke aroma's van zure kers, rijpe braam en cassis met ondertonen van kaneel, nootmuskaat, tabak, cacao, koffie en versgemalen peper, en heeft een krachtige, volle body met volwassen tannines dankzij rijpe druiven en rijping in medium-toasted Frans eiken. Deze structuur en rijpe fruitigheid maken hem ideaal bij rundvlees en lam, omdat de tannines vetten en umami aanvullen, en bij pasta, pizza en barbecue omdat hij de zuren van tomatensauzen en geroosterde, gekruide of gegrilde smaken kan dragen; probeer hem bij gegrilde ribeye of lamskoteletten met rozemarijn, een langzaam gegaarde ragu of een houtovenpizza met pittig vlees en licht verkoolde randjes voor extra synergie. |
At Cignomoro it is very consciously about the choices they make and have made. They consciously chose Puglia, consciously for the vineyards and to grow their vines there. They chose this because they believe that they can make wine here that speaks. The power of the sun, wind and sea ensure that every sip is unique. They chose the “red lands” between Manduria and Carosino.
Since nature has set times that should not be rushed, those who drink Cignomoro choose something that clearly says who they are. They have chosen to do something different and be distinctive in Puglia and offer a very different taste from the historic wine tradition in Puglia. Wine is given time at Cignomoro and people follow the clock of nature, but with the latest vinification techniques without forgetting the value of a family winery, they ensure that the wines of Cignomoro can be counted among the best in Puglia.
Diep robijnrode Cignomoro 50 Old Vines Vecchie Vigne Negroamaro toont rijke aroma's van zure kers, rijpe braam en cassis met ondertonen van kaneel, nootmuskaat, tabak, cacao, koffie en versgemalen peper, en heeft een krachtige, volle body met volwassen tannines dankzij rijpe druiven en rijping in medium-toasted Frans eiken. Deze structuur en rijpe fruitigheid maken hem ideaal bij rundvlees en lam, omdat de tannines vetten en umami aanvullen, en bij pasta, pizza en barbecue omdat hij de zuren van tomatensauzen en geroosterde, gekruide of gegrilde smaken kan dragen; probeer hem bij gegrilde ribeye of lamskoteletten met rozemarijn, een langzaam gegaarde ragu of een houtovenpizza met pittig vlees en licht verkoolde randjes voor extra synergie.
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