Winery Alessandro MarconiMoro Toscana
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Moro Toscana from the Winery Alessandro Marconi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moro Toscana of Winery Alessandro Marconi in the region of Tuscany is a .
Food and wine pairings with Moro Toscana
Pairings that work perfectly with Moro Toscana
Original food and wine pairings with Moro Toscana
The Moro Toscana of Winery Alessandro Marconi matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta bolognese, lamb chops with tarragon cream or stuffed cutlets.
Details and technical informations about Winery Alessandro Marconi's Moro Toscana.
Discover the grape variety: Villaris
Complex interspecific crossing between the sirius and the white villard obtained in 1984 by Rudolf Eibach and Reinhard Topfer at the Federal Research Center Geilweilerhof in Sielbeldingen (Germany). The Villaris can be found in Germany, the Netherlands, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Moro Toscana from Winery Alessandro Marconi are 2014, 0, 2016
Informations about the Winery Alessandro Marconi
The Winery Alessandro Marconi is one of of the world's greatest estates. It offers 2 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
