Winery CollisMalvasia Merlara
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Malvasia Merlara from the Winery Collis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malvasia Merlara of Winery Collis in the region of Veneto is a powerful.
Food and wine pairings with Malvasia Merlara
Pairings that work perfectly with Malvasia Merlara
Original food and wine pairings with Malvasia Merlara
The Malvasia Merlara of Winery Collis matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of italian pasta, blanquette of the sea or spinach cannelloni.
Details and technical informations about Winery Collis's Malvasia Merlara.
Discover the grape variety: Bical
Lively, structured dry whites with a pale golden robe, a taut palate and a signature high acidity, with refined aromas of citrus (lemon, grapefruit), green apple, white flowers (acacia) and mineral notes. Fine ageing potential, bringing freshness and length to blends. A traditional component of the sparkling wines (espumantes) of Bairrada and dry whites of Dão DOC. Autochthonous Portuguese white variety from Bairrada and Dão.
Last vintages of this wine
The best vintages of Malvasia Merlara from Winery Collis are 0
Informations about the Winery Collis
The Winery Collis is one of of the world's great estates. It offers 53 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
