MocaveroVerdeca
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Verdeca from the Mocavero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdeca of Mocavero in the region of Puglia is a powerful with a nice freshness.
Food and wine pairings with Verdeca
Pairings that work perfectly with Verdeca
Original food and wine pairings with Verdeca
The Verdeca of Mocavero matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of soy and shrimp noodles, ham and comté quiche or rillettes of sardines.
Discover the grape variety: Verdeca
An ancient indigenous grape variety known mainly in southern, eastern and central Italy. It can be found in Austria, Switzerland, Greece, the United States, Brazil, etc. and is virtually unknown in France. Note that it is sometimes confused with Verdea.
Last vintages of this wine
The best vintages of Verdeca from Mocavero are 2018, 0
Informations about the Mocavero
The Mocavero is one of of the world's great estates. It offers 19 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
