Winery Martino VGenazzano
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Genazzano from the Winery Martino V
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Genazzano of Winery Martino V in the region of Lazio is a with a nice freshness.
Food and wine pairings with Genazzano
Pairings that work perfectly with Genazzano
Original food and wine pairings with Genazzano
The Genazzano of Winery Martino V matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with tuna, zucchini quiche or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Martino V's Genazzano.
Discover the grape variety: Muscat à petits grains
Intensely aromatic whites, dry to sweet, with a luminous golden robe and an enveloping palate, with explosive muscat aromas (rose, fresh grape), white flowers, exotic fruits and honey on VDN. Also as sweet sparkling (Asti Spumante DOCG). Star of Muscat VDN from Roussillon, Beaumes-de-Venise and Frontignan. Historic white variety, one of the oldest in the world, from the eastern Mediterranean.
Last vintages of this wine
The best vintages of Genazzano from Winery Martino V are 0
Informations about the Winery Martino V
The Winery Martino V is one of of the world's greatest estates. It offers 10 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
