Winery Le MortelleVivia Maremma Toscana
White wine
This wine is a blend of 4 varietals which are the Chardonnay, the Vermentino, the Viognier and the Ansonica.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Vivia Maremma Toscana
Pairings that work perfectly with Vivia Maremma Toscana
Original food and wine pairings with Vivia Maremma Toscana
The Vivia Maremma Toscana of Winery Le Mortelle matches generally quite well with dishes of vegetarian, pasta or appetizers and snacks such as recipes of zucchini quiche, pistou soup complete or tuna rillettes with st moret.
Details and technical informations about Winery Le Mortelle's Vivia Maremma Toscana.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Vivia Maremma Toscana from Winery Le Mortelle are 2024, 2023, 2022, 2020 and 2017.
Informations about the Winery Le Mortelle
The Winery Le Mortelle 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
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
