Winery Sauro MauleMy Tai
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the My Tai from the Winery Sauro Maule
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the My Tai of Winery Sauro Maule in the region of Veneto is a powerful.
Food and wine pairings with My Tai
Pairings that work perfectly with My Tai
Original food and wine pairings with My Tai
The My Tai of Winery Sauro Maule matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a crust, pasta gratin carbonara style or marielle's lamb and eggplant parmentier.
Details and technical informations about Winery Sauro Maule's My Tai.
Discover the grape variety: Mècle
Mècle noir is a grape variety that originated in France (Rhône-Alpes valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We can find the Mècle noir cultivated in these vineyards: Savoie & Bugey, South-West.
Last vintages of this wine
The best vintages of My Tai from Winery Sauro Maule are 2016, 0
Informations about the Winery Sauro Maule
The Winery Sauro Maule is one of of the world's greatest estates. It offers 9 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
