Jaddico, red wine, Doc Brindisi

Jaddico, red wine, Doc Brindisi. Negroamaro 70%, Montepulciano 15%, Malvasia Nera 15%. A rich and deep wine, of superior and intense personality.

Summary

Technical sheets

Image related to: Jaddico, red wine, Doc Brindisibottiglia di jaddico Classification: red – DOC Brindisi

Alcohol level: 13,00% by vol.

Analysis: pH 3,70 – total acidity 5,30 g/l

Grape variety: Negroamaro 70%, Montepulciano 15%, Malvasia Nera 15%

Production vintage: 15.000 - 20.000 bottles

Vineyards location: Brindisi

Soil characteristics: sandy

Altitude of vineyards: sea level

Year of implant: 1992

Training system: Cordon trained, spur pruned

Vines per hectare: 4.000

Yields per hectare: 6 tons

Harvest: end of September

Fermentation: in steel tanks

Maceration: 18 days at controlled temperature

Malolactic fermentation: totally carried out

Ageing: 8 months, in barrique

Bottle ageing: 12 months

Vintages: 2000, 2001, 2002, 2003, 2004, 2006

Serving temperature: 16° C

Glass: medium size goblet.

Tasting notes

Image related to: Jaddico, red wine, Doc Brindisietichetta del vino
jaddico tenute rubino

Colour: intense and bright garnet;

Bouquet: complex and of great impact, clear and charming, it shows fragrant and clean notes that remind cherries in brandy, chocolate and black pepper, plums along with leather, tobacco and clove aromas;

Taste: juicy and vibrant, pleasant to drink, it combines perfectly acidity, smoothness and tannins;

Characteristics: a rich and deep wine, of superior and intense personality, excellent expression of the warm, seductive and elegant Mediterranean features;

Food matches: try with 'pappardelle' in game sauce, gnocchi with black truffle and porcini mushrooms, 'orecchiette' in sausage sauce, braised beef, roe stew, 'stracceti di carne di cavallo salsati'. Tasty, seasoned cheeses.

Recipe: Parmigiana di melanzane (Aubergines parmigiana)

Image related to: Jaddico, red wine, Doc Brindisiaubergines parmigiana

Ingredients
600 g aubergines
Two eggs
Tomato sauce
100 g strained mozzarella cheese
100 g grated parmesan cheese
50 g fresh sausage
Flour
Extra virgin olive oil
Salt to taste

Preparation
Wash the aubergines and cut into thin slices. Dredge slices with flour and dip in beaten eggs; then deep-fry them until golden. Grease a baking tray, cover bottom with some tomato sauce, arrange a layer of aubergines, cover with small pieces of mozzarella cheese and sausage, sprinkle with some more sauce, grated cheese, salt, then go ahead with the next layer the same way. Finish with a layer of aubergines sprinkled with sauce and grated cheese. Bake in a hot oven until the top is golden and crisp.