The Winery Masseria Pietrosa is one of the world's great estates. It offers 24 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Masseria Pietrosa wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Masseria Pietrosa 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 Masseria Pietrosa wines with technical and enological descriptions.
How Winery Masseria Pietrosa wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of baked lasagna, lasagna calabrese or irish stew.
On the nose the red wine of Winery Masseria Pietrosa. often reveals types of flavors of cherry, prune or microbio and sometimes also flavors of dried fruit, black fruit or red fruit. In the mouth the red wine of Winery Masseria Pietrosa. is a powerful.
This is not a known wine region.
How Winery Masseria Pietrosa wines pair with each other generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of paella for dummies (simple and delicious), leek, goat cheese and bacon quiche or emulsion of foie gras with pata negra.
On the nose the white wine of Winery Masseria Pietrosa. often reveals types of flavors of oak, red fruit or tropical fruit and sometimes also flavors of non oak, earth or microbio. In the mouth the white wine of Winery Masseria Pietrosa. is a powerful.
An ancient indigenous grape variety known mainly in southern, eastern and central Italy. It can be found in Austria, Switzerland, Greece, the United States, Brazil, etc. and is virtually unknown in France. Note that it is sometimes confused with Verdea.
How Winery Masseria Pietrosa wines pair with each other generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of beef miroton, lamb stew with yoghurt and coriander or grilled tuna with mediterranean marinade.
On the nose the pink wine of Winery Masseria Pietrosa. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or citrus fruit.
Humidity level of the cellar necessary for a good ageing of the wines. The recommended hygrometry is around 70% in order to guarantee a good elasticity of the corks while preserving the labels.
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 Masseria Pietrosa.
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
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 ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...
Humidity level of the cellar necessary for a good ageing of the wines. The recommended hygrometry is around 70% in order to guarantee a good elasticity of the corks while preserving the labels.
