Winery Mora BassaIl Pinot Nero Bianco
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 Il Pinot Nero Bianco from the Winery Mora Bassa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Pinot Nero Bianco of Winery Mora Bassa in the region of Lombardia is a powerful.
Food and wine pairings with Il Pinot Nero Bianco
Pairings that work perfectly with Il Pinot Nero Bianco
Original food and wine pairings with Il Pinot Nero Bianco
The Il Pinot Nero Bianco of Winery Mora Bassa matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of soy and shrimp noodles, cuttlefish rust or fresh jura salad.
Details and technical informations about Winery Mora Bassa's Il Pinot Nero Bianco.
Discover the grape variety: Pelaverga
Light, elegant reds with a clear ruby colour, silky tannins and a silky palate, showing intense signature aromas of white pepper (hallmark), spices, red fruits (strawberry, raspberry) and floral notes. Distinctly airy and spiced profile. Absolute star of the Verduno Pelaverga DOC, signature of a confidential Langhe terroir and one of the most distinctive Piedmontese reds. Native Piedmontese black variety grown almost exclusively around Verduno.
Informations about the Winery Mora Bassa
The Winery Mora Bassa is one of of the world's great estates. It offers 14 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
