Winery MoroderÁnkon
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ánkon from the Winery Moroder
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ánkon of Winery Moroder in the region of Marche is a .
Food and wine pairings with Ánkon
Pairings that work perfectly with Ánkon
Original food and wine pairings with Ánkon
The Ánkon of Winery Moroder matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish tail with white butter, vegetarian lasagna or beef mironton.
Details and technical informations about Winery Moroder's Ánkon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ánkon from Winery Moroder are 0, 2008
Informations about the Winery Moroder
The Winery Moroder is one of of the world's greatest estates. It offers 23 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
