Winery Le MorreShiraz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Shiraz from the Winery Le Morre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Le Morre in the region of Sicily is a powerful.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Le Morre matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bourguignon with cookéo, awara broth or oriental stew with couscous.
Details and technical informations about Winery Le Morre's Shiraz.
Discover the grape variety: Courbu blanc
Native variety of the Pyrenean vineyard that does not correspond to the white form of the courbu noir. It should not be confused with the petit courbu, published genetic analysis has shown that it is related to one or more varieties including the lercat and for more details click here! Courbu blanc is registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Shiraz from Winery Le Morre are 2016, 0
Informations about the Winery Le Morre
The Winery Le Morre is one of of the world's greatest estates. It offers 19 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
