Winery Villa MinelliMalvasia
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Malvasia from the Winery Villa Minelli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malvasia of Winery Villa Minelli in the region of Veneto is a powerful.
Food and wine pairings with Malvasia
Pairings that work perfectly with Malvasia
Original food and wine pairings with Malvasia
The Malvasia of Winery Villa Minelli matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of roast beef in a foie gras and chanterelle crust, risotto of the sea or matouille or hot tome des bauges (savoie).
Details and technical informations about Winery Villa Minelli's Malvasia.
Discover the grape variety: Muscadine
Sweet and liqueur wines with a highly distinctive foxy, musky character, amber to golden colour, lush palate, showing powerful signature aromas of wild muscat (foxy signature), exotic fruits, flowers and earthy notes. Distinctly southern American identity. Grown in the south-eastern United States (Carolinas, Florida), resistant to phylloxera and disease, used in modern hybridisation programmes. Family of American varieties of the Vitis rotundifolia species.
Last vintages of this wine
The best vintages of Malvasia from Winery Villa Minelli are 2016, 2015, 0
Informations about the Winery Villa Minelli
The Winery Villa Minelli is one of of the world's greatest estates. It offers 11 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
