Winery DitarantoIl Cellerario Matera Moro
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Il Cellerario Matera Moro from the Winery Ditaranto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Cellerario Matera Moro of Winery Ditaranto in the region of Basilicata is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Il Cellerario Matera Moro
Pairings that work perfectly with Il Cellerario Matera Moro
Original food and wine pairings with Il Cellerario Matera Moro
The Il Cellerario Matera Moro of Winery Ditaranto matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef kidney, lasagne with two salmons or leg of lamb in a casserole.
Details and technical informations about Winery Ditaranto's Il Cellerario Matera Moro.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Il Cellerario Matera Moro from Winery Ditaranto are 2011, 0, 2015
Informations about the Winery Ditaranto
The Winery Ditaranto is one of of the world's greatest estates. It offers 9 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
