Winery Poderi Mattioli - Metodo Classico Dosaggio Zero

Winery Poderi MattioliMetodo Classico Dosaggio Zero

The Metodo Classico Dosaggio Zero of Winery Poderi Mattioli is a wine from the region of Marche.
This wine generally goes well with
The Metodo Classico Dosaggio Zero of the Winery Poderi Mattioli is in the top 0 of wines of Marche.

Details and technical informations about Winery Poderi Mattioli's Metodo Classico Dosaggio Zero.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Neheleschol

A very ancient table grape, it is mentioned in the Bible. Luigi and Alberto Pirovano of Vaprio d'Adda used it in many of their crosses. - Synonyms: neg(u)elescol, giant of Palestine, white grape of Jerusalem, eparce or eparse, yellow olivette with small berries, grape of Jericho (for all the synonyms of the grape varieties, click here!)

Last vintages of this wine

Metodo Classico Dosaggio Zero - 0
In the top 0 of of Marche wines
Average rating: 3.71110.50

The best vintages of Metodo Classico Dosaggio Zero from Winery Poderi Mattioli are 0

Informations about the Winery Poderi Mattioli

The winery offers 4 different wines.
Its wines get an average rating of 3.9.
It is in the top 5 of the best estates in the region
It is located in Marches

The Winery Poderi Mattioli is one of of the world's greatest estates. It offers 3 wines for sale in the of Marche to come and discover on site or to buy online.

Top wine Marche
In the top 150000 of of Italy wines
In the top 2500 of of Marche wines
In the top 55000 of wines
In the top 650000 wines of the world

The wine region of Marche

Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.

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.

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