Winery Tenuta la MeridianaLa Malaga
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 La Malaga from the Winery Tenuta la Meridiana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Malaga of Winery Tenuta la Meridiana in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with La Malaga
Pairings that work perfectly with La Malaga
Original food and wine pairings with La Malaga
The La Malaga of Winery Tenuta la Meridiana matches generally quite well with dishes of beef, pasta or lamb such as recipes of baked marrow bones, very simple spaghetti carbonara or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Tenuta la Meridiana's La Malaga.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of La Malaga from Winery Tenuta la Meridiana are 2008, 0
Informations about the Winery Tenuta la Meridiana
The Winery Tenuta la Meridiana is one of of the world's greatest estates. It offers 30 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
