The Winery Marcobaldi of Unknow region

Winery Marcobaldi
The winery offers 6 different wines
3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
Its wines get an average rating of 3.9.
It is ranked in the top 1458 of the estates of Unknow region.
It is located in Unknow region

The Winery Marcobaldi is one of the best wineries to follow in Région inconnue.. It offers 6 wines for sale in of Unknow region to come and discover on site or to buy online.

Top Winery Marcobaldi wines

Looking for the best Winery Marcobaldi wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Marcobaldi wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Marcobaldi wines with technical and enological descriptions.

The top red wines of Winery Marcobaldi

Food and wine pairings with a red wine of Winery Marcobaldi

How Winery Marcobaldi wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast pork with pineapple, sauté of lamb with curry or duck sleeves in cider.

The best vintages in the red wines of Winery Marcobaldi

  • 2009With an average score of 4.32/5
  • 2008With an average score of 4.30/5
  • 2007With an average score of 4.10/5
  • 2010With an average score of 3.20/5

The grape varieties most used in the red wines of Winery Marcobaldi.

  • Sangiovese
  • Nero d'Avola

Discovering the wine region of Unknow region

This is not a known wine region.

Discover other wineries and winemakers neighboring the Winery Marcobaldi

Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Marcobaldi.

Discover the grape variety: Sangiovese

Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).

News about Winery Marcobaldi and wines from the region

Andrew Jefford: ‘Drinking cheap wine need not be a cheap experience’

Annual domestic gas bills in the UK threaten to rival, in craziness, the price of a box of Bordeaux first growths. Those energy costs have sent the price of almost everything else ripping up after them. Is there, um, anything to be said for cheap wine? There is. First, though, we must sip the bitter harvest of alcohol taxes. These are high in the UK and higher still in Scandinavia, Australia, New Zealand and India; they tend to vary by state in the US and by province in Canada, and in general th ...

Sebastian Payne MW retires from The Wine Society

Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...

Ten years on: Chinese wine’s breakthrough moment at DWWA

The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...

The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.