Winery Michele MassaioliVisciolata Vino E Visciole
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Visciolata Vino E Visciole from the Winery Michele Massaioli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Visciolata Vino E Visciole of Winery Michele Massaioli in the region of Marche is a .
Food and wine pairings with Visciolata Vino E Visciole
Pairings that work perfectly with Visciolata Vino E Visciole
Original food and wine pairings with Visciolata Vino E Visciole
The Visciolata Vino E Visciole of Winery Michele Massaioli matches generally quite well with dishes of beef, pasta or veal such as recipes of family potluck, pasta with tuna, garlic and lemon cream or chicken supreme with morels.
Details and technical informations about Winery Michele Massaioli's Visciolata Vino E Visciole.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Last vintages of this wine
The best vintages of Visciolata Vino E Visciole from Winery Michele Massaioli are 2016, 0
Informations about the Winery Michele Massaioli
The Winery Michele Massaioli is one of of the world's greatest estates. It offers 4 wines for sale in the of Marche to come and discover on site or to buy online.
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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
