Winery MoramiPodicerri Rosso
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Podicerri Rosso from the Winery Morami
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Podicerri Rosso of Winery Morami in the region of Umbria is a powerful with a nice freshness.
Food and wine pairings with Podicerri Rosso
Pairings that work perfectly with Podicerri Rosso
Original food and wine pairings with Podicerri Rosso
The Podicerri Rosso of Winery Morami matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tagine with prunes and almonds, shrimp marinade or pork chops with veal stock sauce.
Details and technical informations about Winery Morami's Podicerri Rosso.
Discover the grape variety: Sangiovese
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).
Last vintages of this wine
The best vintages of Podicerri Rosso from Winery Morami are 2013, 2012, 2011, 2010 and 0.
Informations about the Winery Morami
The Winery Morami is one of of the world's greatest estates. It offers 6 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
