Winery Mondo del VinoBadia San Mercuriale

Red wine of Unknow region

3.4

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Badia San Mercuriale of Winery Mondo del Vino is a red wine from the region of Unknow region.
This wine generally goes well with

Details and technical informations about Winery Mondo del Vino's Badia San Mercuriale.

Winery

Winery Mondo del Vino

Grape varieties

Region/Great wine region

Unknow region

Style of wine

Red

Alcohol

12°

Allergens

Contains sulfites

Discover the grape variety: Amandin

Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.

Last vintages of this wine

Badia San Mercuriale - 2018

In the top 100 of of Unknow region wines

Average rating: 3.5

Badia San Mercuriale - 2017

In the top 100 of of Unknow region wines

Average rating: 3.5

Badia San Mercuriale - 2016

In the top 100 of of Unknow region wines

Average rating: 3.3

The best vintages of Badia San Mercuriale from Winery Mondo del Vino are 2018, 2017, 2016

Informations about the Winery Mondo del Vino

The winery offers 36 different wines.

Its wines get an average rating of 3.6.

This winery is part of the M.G.M. Mondo del Vino.

It is in the top 5 of the best estates in the region

It is located in Région inconnue

Find the Winery Mondo del Vino on Facebook

The Winery Mondo del Vino is one of of the world's greatest estates. It offers 31 wines for sale in the of Unknow region to come and discover on site or to buy online.

In the top 6500 of of Unknow region wines

In the top 150000 of red wines

In the top 200000 wines of the world

The wine region of Unknow region

This is not a known wine region.

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The word of the wine: Alcoholic fermentation

Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.