Winery MormoraiaSyrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Syrah from the Winery Mormoraia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Mormoraia in the region of Tuscany is a powerful.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Mormoraia matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tagine with prunes and almonds, baekenofe (alsatian meat stew) or fillet of beef with morels.
Details and technical informations about Winery Mormoraia's Syrah.
Discover the grape variety: Clairette
Clairette rosé is a grape variety that originated in France (Provence). It produces a variety of grape used for wine making. However, it can also be found on our tables! Note that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by medium to large bunches of grapes of medium size. Clairette rosé can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Provence & Corsica, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Syrah from Winery Mormoraia are 2011, 2015, 0, 2009
Informations about the Winery Mormoraia
The Winery Mormoraia is one of of the world's great estates. It offers 19 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
