The Winery Jacona della Motta of Unknow region

Winery Jacona della Motta
Only one wine is currently referenced in this domain
4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
Its wines get an average rating of 4.3.
It is ranked in the top 1311 of the estates of Unknow region.
It is located in Unknow region

The Winery Jacona della Motta is one of the best wineries to follow in Région inconnue.. It offers 1 wines for sale in of Unknow region to come and discover on site or to buy online.

Top Winery Jacona della Motta wines

Looking for the best Winery Jacona della Motta wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Jacona della Motta wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Jacona della Motta wines with technical and enological descriptions.

The top sweet wines of Winery Jacona della Motta

Food and wine pairings with a sweet wine of Winery Jacona della Motta

How Winery Jacona della Motta wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of scottish haggis, lamb biryani or pad thai.

The best vintages in the sweet wines of Winery Jacona della Motta

  • 1932With an average score of 4.40/5

The grape varieties most used in the sweet wines of Winery Jacona della Motta.

  • Frappato
  • Nero d'Avola

Discovering the wine region of Unknow region

This is not a known wine region.

Discover other wineries and winemakers neighboring the Winery Jacona della Motta

Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Jacona della Motta.

Discover the grape variety: Irsay Oliver

Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.

News about Winery Jacona della Motta and wines from the region

Ukrainian wine, hanging in the balance

Since February 24th 2022 the world has quickly learned a great deal more about Europe’s second-largest country, Ukraine. Most notably will be our profound admiration for the Ukrainians’ continued resistance to the invading Russian Army. This is but one item on a long list that includes such things as Ukraine being one of the world’s top exporters of wheat, barley and sunflower seeds. However, many people are also now learning that Ukraine not only has a thriving winemaking sect ...

Napa Valley Grapegrowers to receive climate change funding

While vineyards are managed one vintage at a time, farming practices take a longer view. A survey of the Napa Valley Grapegrowers members found that, on average, about 90% wanted more education and resources for water conservation, climate resilience and climate-smart farming opportunities. This grant will go a long way to help provide those resources. ‘Farmers are by nature risk averse,’ said Molly Williams of Napa Valley Grapegrowers. ‘Climate change poses considerable risks. We aren’t plantin ...

Georgia’s indigenous grapes: reviving hidden treasures

‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...

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.