Winery Masserie CivitellaRevel Malvasia Bianca
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Revel Malvasia Bianca from the Winery Masserie Civitella
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Revel Malvasia Bianca of Winery Masserie Civitella in the region of Puglia is a powerful.
Food and wine pairings with Revel Malvasia Bianca
Pairings that work perfectly with Revel Malvasia Bianca
Original food and wine pairings with Revel Malvasia Bianca
The Revel Malvasia Bianca of Winery Masserie Civitella matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of crab matoutou, tuna, pepper and tomato quiche or samossa (india).
Details and technical informations about Winery Masserie Civitella's Revel Malvasia Bianca.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Revel Malvasia Bianca from Winery Masserie Civitella are 2012, 0
Informations about the Winery Masserie Civitella
The Winery Masserie Civitella is one of of the world's greatest estates. It offers 11 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
