Winery Claudio MorelliMogliano Marche Rosso
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Mogliano Marche Rosso from the Winery Claudio Morelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mogliano Marche Rosso of Winery Claudio Morelli in the region of Marches is a powerful with a nice freshness.
Food and wine pairings with Mogliano Marche Rosso
Pairings that work perfectly with Mogliano Marche Rosso
Original food and wine pairings with Mogliano Marche Rosso
The Mogliano Marche Rosso of Winery Claudio Morelli matches generally quite well with dishes of beef, pasta or veal such as recipes of puchero, spaghetti with squid ink (italy) or puchero.
Details and technical informations about Winery Claudio Morelli's Mogliano Marche Rosso.
Discover the grape variety: Sauvignon-Rytos
An interspecific cross between Sauvignon Blanc and Bianca obtained in Italy and in 2002 by the University of Udine and the Institute of Applied Genetics. It should not be confused with the sauvignon-kretos. It can be found in Germany, Poland, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Mogliano Marche Rosso from Winery Claudio Morelli are 2008, 2012
Informations about the Winery Claudio Morelli
The Winery Claudio Morelli is one of of the world's greatest estates. It offers 16 wines for sale in the of Marches to come and discover on site or to buy online.
The wine region of Marches
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
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The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
