
Winery Bergamo ViniCuvée Marli Millesimato Extra Dry
This wine is a blend of 2 varietals which are the Chardonnay and the Glera.
This wine generally goes well with pork, vegetarian or poultry.

Food and wine pairings with Cuvée Marli Millesimato Extra Dry
Pairings that work perfectly with Cuvée Marli Millesimato Extra Dry
Original food and wine pairings with Cuvée Marli Millesimato Extra Dry
The Cuvée Marli Millesimato Extra Dry of Winery Bergamo Vini matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baeckeoffe, tuna with tomatoes in the oven or zucchini quiche.
Details and technical informations about Winery Bergamo Vini's Cuvée Marli Millesimato Extra Dry.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cuvée Marli Millesimato Extra Dry from Winery Bergamo Vini are 2019, 0
Informations about the Winery Bergamo Vini
The Winery Bergamo Vini is one of of the world's greatest estates. It offers 18 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Tasting
Sensory analysis of the wine according to a precise procedure and steps, using an appropriate vocabulary.














