Winery A Mi ManeraTai Vino in Anfora
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Tai Vino in Anfora from the Winery A Mi Manera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tai Vino in Anfora of Winery A Mi Manera in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Tai Vino in Anfora
Pairings that work perfectly with Tai Vino in Anfora
Original food and wine pairings with Tai Vino in Anfora
The Tai Vino in Anfora of Winery A Mi Manera matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tuscan linguine, quinoa with shrimp or papillotes of herring with comté cheese.
Details and technical informations about Winery A Mi Manera's Tai Vino in Anfora.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Tai Vino in Anfora from Winery A Mi Manera are 0
Informations about the Winery A Mi Manera
The Winery A Mi Manera is one of of the world's greatest estates. It offers 13 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Spicy
Said of a wine whose taste and aromas are reminiscent of spices.
