The Winery Mocali is one of the best wineries to follow in Brunello di Montalcino.. It offers 19 wines for sale in of Brunello di Montalcino to come and discover on site or to buy online.
Looking for the best Winery Mocali wines in Brunello di Montalcino among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Mocali wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Mocali wines with technical and enological descriptions.
How Winery Mocali wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of empanadas de carne (argentina), berber giblet frying pan or festive chinese fondue.
On the nose the red wine of Winery Mocali. often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, red fruit or tobacco. In the mouth the red wine of Winery Mocali. is a powerful with a nice balance between acidity and tannins.
The wine region of Brunello di Montalcino is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Soldera or the Domaine Casanova di Neri produce mainly wines red. The most planted grape varieties in the region of Brunello di Montalcino are Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Brunello di Montalcino often reveals types of flavors of iron, potpourri or dried fruit and sometimes also flavors of dried rose, berry jam or rose petal.
In the mouth of Brunello di Montalcino is a powerful with a nice balance between acidity and tannins. We currently count 557 estates and châteaux in the of Brunello di Montalcino, producing 930 different wines in conventional, organic and biodynamic agriculture. The wines of Brunello di Montalcino go well with generally quite well with dishes of beef, lamb or game (deer, venison).
How Winery Mocali wines pair with each other generally quite well with dishes of sweet desserts such as recipes of plain cupcakes.
On the nose the sweet wine of Winery Mocali. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of citrus fruit.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
How Winery Mocali wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of boles de picolat (catalan meatballs), veal roast casserole with mushrooms or moist parmesan steak.
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
How Winery Mocali wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta romantica, zucchini quiche or green tomatoes in vinegar.
In the mouth the white wine of Winery Mocali. is a powerful with a nice freshness.
Planning a wine route in the of Brunello di Montalcino? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Mocali.
It is believed to be of Spanish origin. Today it is very present in Tuscany and in many other Italian regions where it is often blended with sangiovese to produce the famous Chianti. According to recent genetic analysis, it is the father of the said sangiovese, its mother being an almost unknown variety called calabrese di Montenuovo. - Synonymy: ciliegino, ciregiuolo or cireguoli, aleatico di spagna (for all the synonyms of the grape varieties, click here!). - Description: medium to large bunches, cylindrical-conical, winged, compact, strong medium-sized stalks with very little lignification; medium-sized, round berries, skin of medium thickness, very bluish-black with sometimes purplish reflections, juicy pulp. - Production potential: buds early in the year, only a few days after Chasselas. It is particularly fond of not too poor hillside soils. Vigorous, productive and regular, it should however be pruned in relation to the fact that its base eyes are not very fertile. Sensitive to wind, mildew, powdery mildew, acid rot and grey rot. Resistant to drought. Ripening 2nd period late. - Wine type/flavours: gives a full and supple wine with soft tannins, rich in alcohol, of a more or less dark ruby colour with in some cases purplish tints. Aromas of cinnamon, cherry, blueberry, spicy notes, plum, fresh grapes, liquorice, tobacco, vanilla, ... .
