Winery MôrejPreja
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Preja from the Winery Môrej
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Preja of Winery Môrej in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Preja
Pairings that work perfectly with Preja
Original food and wine pairings with Preja
The Preja of Winery Môrej matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of roast beef in a foie gras and chanterelle crust, monkfish in foil or gluten-free ham and olive cake.
Details and technical informations about Winery Môrej's Preja.
Discover the grape variety: Marmajuelo
Structured, aromatic dry whites with a pale golden colour, an ample palate and preserved acidity showing citrus (lemon, grapefruit), white flowers, exotic fruits (pineapple) and saline volcanic notes. Fine Atlantic potential. The star of modern Canarian DOC whites, defining the viticultural identity of Tenerife, this variety was nearly extinct before being rediscovered.
Last vintages of this wine
The best vintages of Preja from Winery Môrej are 2017, 0
Informations about the Winery Môrej
The Winery Môrej is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
