Winery Maestro MateoMateo Albarino
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 Mateo Albarino from the Winery Maestro Mateo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mateo Albarino of Winery Maestro Mateo in the region of Puglia is a powerful.
Food and wine pairings with Mateo Albarino
Pairings that work perfectly with Mateo Albarino
Original food and wine pairings with Mateo Albarino
The Mateo Albarino of Winery Maestro Mateo matches generally quite well with dishes of beef, pasta or lamb such as recipes of cataplana with seafood, lasagne with two salmons or lebanese lamb meatball.
Details and technical informations about Winery Maestro Mateo's Mateo Albarino.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Mateo Albarino from Winery Maestro Mateo are 2008, 0
Informations about the Winery Maestro Mateo
The Winery Maestro Mateo is one of of the world's greatest estates. It offers 3 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
