Winery Villa MatildeTerre Cerase
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, lamb or pasta.
Taste structure of the Terre Cerase from the Winery Villa Matilde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre Cerase of Winery Villa Matilde in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Terre Cerase
Pairings that work perfectly with Terre Cerase
Original food and wine pairings with Terre Cerase
The Terre Cerase of Winery Villa Matilde matches generally quite well with dishes of beef, pasta or lamb such as recipes of sloth pork loin, fettuccine with cream and cheese or shoulder of lamb boulangère.
Details and technical informations about Winery Villa Matilde's Terre Cerase.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Terre Cerase from Winery Villa Matilde are 2019, 0
Informations about the Winery Villa Matilde
The Winery Villa Matilde is one of of the world's great estates. It offers 34 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
