Winery GiasiraMorhum
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Morhum from the Winery Giasira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Morhum of Winery Giasira in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Morhum of Winery Giasira in the region of Sicily often reveals types of flavors of red fruit.
Food and wine pairings with Morhum
Pairings that work perfectly with Morhum
Original food and wine pairings with Morhum
The Morhum of Winery Giasira matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast monkfish with bacon, ham lasagness or canned cassoulet.
Details and technical informations about Winery Giasira's Morhum.
Discover the grape variety: Nerello mascalese
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
Last vintages of this wine
The best vintages of Morhum from Winery Giasira are 2014, 2013, 2016, 0 and 2011.
Informations about the Winery Giasira
The Winery Giasira is one of of the world's greatest estates. It offers 9 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Vintage
Year of production of a wine, it is usually indicated on the label.
