Winery CordaniMagia
Sparkling wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Magia of Winery Cordani in the region of Emilia-Romagna often reveals types of flavors of spices, black fruit.
Food and wine pairings with Magia
Pairings that work perfectly with Magia
Original food and wine pairings with Magia
The Magia of Winery Cordani matches generally quite well with dishes of pork, spicy food or poultry such as recipes of melt-in-the-mouth pork tenderloin casserole, marinated tacaud fillets or chicken blanquette.
Details and technical informations about Winery Cordani's Magia.
Discover the grape variety: Fantasy seedless
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
Last vintages of this wine
The best vintages of Magia from Winery Cordani are 2016, 2012, 0, 2015
Informations about the Winery Cordani
The Winery Cordani is one of of the world's greatest estates. It offers 8 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
