Winery Azienda Agricola MorellaUn Mese e Mezzo
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Un Mese e Mezzo from the Winery Azienda Agricola Morella
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Un Mese e Mezzo of Winery Azienda Agricola Morella in the region of Puglia is a powerful.
Food and wine pairings with Un Mese e Mezzo
Pairings that work perfectly with Un Mese e Mezzo
Original food and wine pairings with Un Mese e Mezzo
The Un Mese e Mezzo of Winery Azienda Agricola Morella matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of magic marinade (for shrimps, scallops, fish...), summer tuna quiche or assortments of mini savoury tarts.
Details and technical informations about Winery Azienda Agricola Morella's Un Mese e Mezzo.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Un Mese e Mezzo from Winery Azienda Agricola Morella are 0
Informations about the Winery Azienda Agricola Morella
The Winery Azienda Agricola Morella is one of of the world's greatest estates. It offers 10 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
