Winery La MancinaTalea
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Talea from the Winery La Mancina
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Talea of Winery La Mancina in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Talea
Pairings that work perfectly with Talea
Original food and wine pairings with Talea
The Talea of Winery La Mancina matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of mami's macaroni and gruyere gratin, mussels with beer or crumble with pumpkin, walnut and comté cheese.
Details and technical informations about Winery La Mancina's Talea.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Last vintages of this wine
The best vintages of Talea from Winery La Mancina are 2011, 2009, 0, 2013 and 2012.
Informations about the Winery La Mancina
The Winery La Mancina is one of of the world's greatest estates. It offers 12 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
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.
