Winery MarsovinGuze Passito
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Guze Passito of the Winery Marsovin is in the top 60 of wines of Malta and in the top 50 of wines of Malta.
Wine flavors and olphactive analysis
On the nose the Guze Passito of Winery Marsovin in the region of Malta often reveals types of flavors of non oak, earth or red fruit and sometimes also flavors of black fruit, dried fruit.
Food and wine pairings with Guze Passito
Pairings that work perfectly with Guze Passito
Original food and wine pairings with Guze Passito
The Guze Passito of Winery Marsovin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of melt-in-the-mouth pork tenderloin casserole, imene's tunisian ojja or jambalaya (louisiana).
Details and technical informations about Winery Marsovin's Guze Passito.
Discover the grape variety: VB Cal 6-04
Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which is resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.
Last vintages of this wine
The best vintages of Guze Passito from Winery Marsovin are 2012, 0, 2014
Informations about the Winery Marsovin
The Winery Marsovin is one of of the world's great estates. It offers 132 wines for sale in the of Malta to come and discover on site or to buy online.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
