Winery La Crotta di VegneronNus Malvoisie Cuvée Particuliere
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Nus Malvoisie Cuvée Particuliere from the Winery La Crotta di Vegneron
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nus Malvoisie Cuvée Particuliere of Winery La Crotta di Vegneron in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Nus Malvoisie Cuvée Particuliere
Pairings that work perfectly with Nus Malvoisie Cuvée Particuliere
Original food and wine pairings with Nus Malvoisie Cuvée Particuliere
The Nus Malvoisie Cuvée Particuliere of Winery La Crotta di Vegneron matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of scallops with cream, quiche without pastry or whiskey paupiettes.
Details and technical informations about Winery La Crotta di Vegneron's Nus Malvoisie Cuvée Particuliere.
Discover the grape variety: Sauterne
Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.
Last vintages of this wine
The best vintages of Nus Malvoisie Cuvée Particuliere from Winery La Crotta di Vegneron are 2009, 0, 2010
Informations about the Winery La Crotta di Vegneron
The Winery La Crotta di Vegneron is one of of the world's great estates. It offers 22 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
