Winery Marsovin1919 Gellewza
Red wine
This wine generally goes well with
The 1919 Gellewza of the Winery Marsovin is in the top 10 of wines of Malta and in the top 10 of wines of Malta.
Wine flavors and olphactive analysis
On the nose the 1919 Gellewza of Winery Marsovin in the region of Malta often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Marsovin's 1919 Gellewza.
Discover the grape variety: Salagnin
Discovered in the 1870s by Mr. Robin, who lived in the Drôme at the time in Lapeyrouse-Mornay, this ancient grape variety is believed to have originated in the north of Isère. It can also be found in Switzerland. According to Thierry Lacombe (I.N.R.A./Montpellier), it is the result of a natural intraspecific crossing between Tressot Noir and Mondeuse Blanche. It should be noted in passing that, on the one hand, it has exactly the same parents as the mondeuse noire, that on the other hand, it is the mother of the diolinoir and, finally, is related to the servanin. Robin noir is not widely propagated today because it is not well known, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of 1919 Gellewza from Winery Marsovin are 2017, 0, 2016, 2015 and 2014.
Informations about the Winery Marsovin
The Winery Marsovin is one of of the world's greatest 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
