
Winery I SelvaticiMalvagia
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Malvagia from the Winery I Selvatici
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malvagia of Winery I Selvatici in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Malvagia of Winery I Selvatici in the region of Tuscany often reveals types of flavors of earth.
Food and wine pairings with Malvagia
Pairings that work perfectly with Malvagia
Original food and wine pairings with Malvagia
The Malvagia of Winery I Selvatici matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of quiche with mixed vegetables, salmon and goat cheese quiche or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery I Selvatici's Malvagia.
Discover the grape variety: Pavana
A very old grape variety grown mainly in Italy. Nowadays, it can be found much more in the Trentino region and in the province of Bellino, ... in France it is almost unknown. Note that it is related to Schiava Lombardo and Turca.
Last vintages of this wine
The best vintages of Malvagia from Winery I Selvatici are 2017, 2011, 0
Informations about the Winery I Selvatici
The Winery I Selvatici is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Garde (wine of)
Refers to a wine showing good ageing potential.













