Winery Marsovin - 1919 Gozo Superior

Winery Marsovin1919 Gozo Superior

The 1919 Gozo Superior of Winery Marsovin is a red wine from the region of Malta.
This wine generally goes well with

Details and technical informations about Winery Marsovin's 1919 Gozo Superior.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Dimiat

This variety is cultivated in practically all of Bulgaria, much more so in the region around the Black Sea. Among white varieties, it is still the most widely planted in this country, just ahead of rkatziteli. It is also found in the former Yugoslavia, Albania, Romania, Hungary, Turkey and Greece. It is believed to be the result of a natural intraspecific cross between coarna alba - a Romanian variety - and white gouais.

Informations about the Winery Marsovin

The winery offers 161 different wines.
Its wines get an average rating of 3.7.
It is in the top 150 of the best estates in the region
It is located in Malta

The Winery Marsovin is one of wineries to follow in Malta.. It offers 132 wines for sale in the of Malta to come and discover on site or to buy online.

Top wine Malta
In the top 300 of of Malta wines
In the top 200 of of Malta wines
In the top 450000 of red wines
In the top 900000 wines of the world

The wine region of Malta

The wine region of Malta of Malta. Wineries and vineyards like the Domaine Marsovin or the Domaine Marsovin produce mainly wines red, white and pink. The most planted grape varieties in the region of Malta are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Malta often reveals types of flavors of cherry, black fruits or raspberry and sometimes also flavors of red cherry, toffee or microbio.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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