Winery Jean-Baptiste Arena - Morta Maio

Winery Jean-Baptiste ArenaMorta Maio

4.1
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Morta Maio of Winery Jean-Baptiste Arena is a white wine from the region of Corsica.
This wine generally goes well with

Details and technical informations about Winery Jean-Baptiste Arena's Morta Maio.

Grape varieties
Natural
Yes
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Vermentino

Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.

Informations about the Winery Jean-Baptiste Arena

The winery offers 3 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Corse

The Winery Jean-Baptiste Arena is one of of the world's greatest estates. It offers 3 wines for sale in the of Corsica to come and discover on site or to buy online.

Top wine Corsica
In the top 150000 of of France wines
In the top 600 of of Corsica wines
In the top 150000 of white wines
In the top 400000 wines of the world

The wine region of Corsica

Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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