Winery GiaraFatalita Malvasià
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Fatalita Malvasià from the Winery Giara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fatalita Malvasià of Winery Giara in the region of Puglia is a powerful.
Food and wine pairings with Fatalita Malvasià
Pairings that work perfectly with Fatalita Malvasià
Original food and wine pairings with Fatalita Malvasià
The Fatalita Malvasià of Winery Giara matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of samoussa 3 reunionese cheeses, vegan leek and tofu quiche or codfish accras.
Details and technical informations about Winery Giara's Fatalita Malvasià.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Fatalita Malvasià from Winery Giara are 0
Informations about the Winery Giara
The Winery Giara is one of of the world's greatest estates. It offers 8 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
