Winery MavrioBianco di Negroamaro
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 Bianco di Negroamaro from the Winery Mavrio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco di Negroamaro of Winery Mavrio in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Bianco di Negroamaro of Winery Mavrio in the region of Puglia often reveals types of flavors of tree fruit.
Food and wine pairings with Bianco di Negroamaro
Pairings that work perfectly with Bianco di Negroamaro
Original food and wine pairings with Bianco di Negroamaro
The Bianco di Negroamaro of Winery Mavrio matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fondue with lao sukiyaki sauce (laos), tuna, pepper and tomato quiche or sweet potato chips.
Details and technical informations about Winery Mavrio's Bianco di Negroamaro.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Bianco di Negroamaro from Winery Mavrio are 2019, 0, 2018
Informations about the Winery Mavrio
The Winery Mavrio is one of of the world's greatest estates. It offers 3 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
