Winery MalaspinaPatros Pietro
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 Patros Pietro from the Winery Malaspina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Patros Pietro of Winery Malaspina in the region of Calabria is a powerful.
Food and wine pairings with Patros Pietro
Pairings that work perfectly with Patros Pietro
Original food and wine pairings with Patros Pietro
The Patros Pietro of Winery Malaspina matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tenderloin wellington, pasta and peppers or leg of lamb in braillouse.
Details and technical informations about Winery Malaspina's Patros Pietro.
Discover the grape variety: Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Patros Pietro from Winery Malaspina are 2013, 0, 2010
Informations about the Winery Malaspina
The Winery Malaspina is one of of the world's greatest estates. It offers 9 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
