Winery La MaliosaCudè
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cudè from the Winery La Maliosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cudè of Winery La Maliosa in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Cudè
Pairings that work perfectly with Cudè
Original food and wine pairings with Cudè
The Cudè of Winery La Maliosa matches generally quite well with dishes of beef, lamb or veal such as recipes of greek moussaka, lamb sweetbreads with white wine and sorrel cream or roast veal orloff with mushrooms.
Details and technical informations about Winery La Maliosa's Cudè.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Informations about the Winery La Maliosa
The Winery La Maliosa is one of of the world's greatest estates. It offers 8 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
