Winery MaccareseSan Giorgio Riserva
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the San Giorgio Riserva from the Winery Maccarese
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Giorgio Riserva of Winery Maccarese in the region of Lazio is a .
Food and wine pairings with San Giorgio Riserva
Pairings that work perfectly with San Giorgio Riserva
Original food and wine pairings with San Giorgio Riserva
The San Giorgio Riserva of Winery Maccarese matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, tagliatelle with carbonara or gigolette of rabbit.
Details and technical informations about Winery Maccarese's San Giorgio Riserva.
Discover the grape variety: Valérien
Valérien blanc is a grape variety that originated in . This grape variety is the result of 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. The white Valerian can be found cultivated in these vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Maccarese
The Winery Maccarese is one of of the world's greatest estates. It offers 3 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
