Winery I NadreMuline Vallecamonica
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, game (deer, venison) or lamb.
Taste structure of the Muline Vallecamonica from the Winery I Nadre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muline Vallecamonica of Winery I Nadre in the region of Lombardia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Muline Vallecamonica
Pairings that work perfectly with Muline Vallecamonica
Original food and wine pairings with Muline Vallecamonica
The Muline Vallecamonica of Winery I Nadre matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with mushrooms, pasta with arrabiata or lamb tagine with olives and honey.
Details and technical informations about Winery I Nadre's Muline Vallecamonica.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Muline Vallecamonica from Winery I Nadre are 0
Informations about the Winery I Nadre
The Winery I Nadre is one of of the world's greatest estates. It offers 8 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
