Winery Le Jour et La NuitMonteregio Di Massa Marittima Colle Gaia E Margot
Red wine
This wine generally goes well with
The Monteregio Di Massa Marittima Colle Gaia E Margot of the Winery Le Jour et La Nuit is in the top 30 of wines of Mornag.
Details and technical informations about Winery Le Jour et La Nuit's Monteregio Di Massa Marittima Colle Gaia E Margot.
Discover the grape variety: Villard
Villard noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Villard noir can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Monteregio Di Massa Marittima Colle Gaia E Margot from Winery Le Jour et La Nuit are 0
Informations about the Winery Le Jour et La Nuit
The Winery Le Jour et La Nuit is one of of the world's greatest estates. It offers 2 wines for sale in the of Mornag to come and discover on site or to buy online.
The wine region of Mornag
The wine region of Mornag of Tunisia. Wineries and vineyards like the Domaine Les Vignerons de Carthage or the Domaine Kurubis produce mainly wines red, white and pink. The most planted grape varieties in the region of Mornag are Merlot, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Mornag often reveals types of flavors of smoke, vanilla or tropical fruit and sometimes also flavors of citrus fruit, vegetal or microbio.
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.
