The Winery Fattoria di Magliano is one of the best wineries to follow in Maremma Toscana.. It offers 18 wines for sale in of Maremma Toscana to come and discover on site or to buy online.
Looking for the best Winery Fattoria di Magliano wines in Maremma Toscana among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Fattoria di Magliano 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 Fattoria di Magliano wines with technical and enological descriptions.
How Winery Fattoria di Magliano wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of simple baked roast beef, lamb tagine with honey and dried fruits or veal simmered with vegetables.
On the nose the red wine of Winery Fattoria di Magliano. often reveals types of flavors of cherry, graphite or black currant and sometimes also flavors of chocolate, clove or cassis. In the mouth the red wine of Winery Fattoria di Magliano. is a powerful with a nice freshness.
The wine region of Maremma Toscana is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Antinori or the Domaine Rocca di Frassinello produce mainly wines red, white and pink. The most planted grape varieties in the region of Maremma Toscana are Sangiovese, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Maremma Toscana often reveals types of flavors of cherry, game or nutty and sometimes also flavors of hay, white peach or lime.
In the mouth of Maremma Toscana is a powerful with a nice freshness. We currently count 278 estates and châteaux in the of Maremma Toscana, producing 692 different wines in conventional, organic and biodynamic agriculture. The wines of Maremma Toscana go well with generally quite well with dishes of beef, lamb or veal.
How Winery Fattoria di Magliano wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese chicken soup, quiche with bacon and gruyère cheese or patatas bravas (fried potatoes with spicy tomato sauce).
On the nose the white wine of Winery Fattoria di Magliano. often reveals types of flavors of earth, non oak or microbio and sometimes also flavors of vegetal, oak or tree fruit. In the mouth the white wine of Winery Fattoria di Magliano. is a with a nice freshness.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
How Winery Fattoria di Magliano wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of homemade italian lasagna, stuffed cutlets or country cabbage.
On the nose the pink wine of Winery Fattoria di Magliano. often reveals types of flavors of red fruit, earth or vegetal and sometimes also flavors of citrus fruit.
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
Planning a wine route in the of Maremma Toscana? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Fattoria di Magliano.
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Charnay-les-Mâcon, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bo ...
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
