The Winery La Morella is one of the largest wineries in the world. It offers 14 wines for sale in of Colli Tortonesi to come and discover on site or to buy online.
Looking for the best Winery La Morella wines in Colli Tortonesi among all the wines in the region? Check out our tops of the best red, white or effervescent Winery La Morella wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery La Morella wines with technical and enological descriptions.
How Winery La Morella wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of pasta with artichoke hearts and bacon, roast veal with cider or chicken drumstick with bacon.
On the nose the red wine of Winery La Morella. often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of oak, spices or red fruit. In the mouth the red wine of Winery La Morella. is a powerful with a nice freshness.
The wine region of Colli Tortonesi is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Vigneti Massa or the Domaine Vigneti Massa produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Colli Tortonesi are Cortese, Freisa and Merlot, they are then used in wines in blends or as a single variety. On the nose of Colli Tortonesi often reveals types of flavors of cream, mushroom or black cherries and sometimes also flavors of plum, jam or leather.
In the mouth of Colli Tortonesi is a powerful with a nice freshness. We currently count 49 estates and châteaux in the of Colli Tortonesi, producing 185 different wines in conventional, organic and biodynamic agriculture. The wines of Colli Tortonesi go well with generally quite well with dishes of pasta, veal or pork.
How Winery La Morella wines pair with each other generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of macaroni and cheese gratin, shrimp in coconut milk curry or farfalle à la montagnarde.
On the nose the white wine of Winery La Morella. often reveals types of flavors of non oak, earth or vegetal. In the mouth the white wine of Winery La Morella. is a powerful with a nice freshness.
Most certainly from the Italian Piedmont. It is also found in Argentina. We have noted that this variety has a great resemblance with the nebbiolo, also from the Italian Piedmont. According to genetic analyses published in Switzerland, Freisa is a descendant of Viognier and a half-sister of Rèze.
Planning a wine route in the of Colli Tortonesi? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery La Morella.
Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...
In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In 80-second clip, Debra MEIBURG answers the question of an Internet user : what style should one expect from a good Chablis ? #Chablis #PureChablis ...
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
