Winery MaceaPinot Grigio
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Pinot Grigio from the Winery Macea
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Macea in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Macea matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chinese noodles with vegetables and spices, summer tuna quiche or melon and cucumber gazpacho.
Details and technical informations about Winery Macea's Pinot Grigio.
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Macea are 2018, 0, 2017
Informations about the Winery Macea
The Winery Macea is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
