Winery MuraroPinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
The Pinot Grigio of the Winery Muraro is in the top 30 of wines of Veneto.
Taste structure of the Pinot Grigio from the Winery Muraro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Muraro in the region of Veneto is a .
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Muraro matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of scallops with cream, goat cheese and bacon quiche or the mamoune tourtière.
Details and technical informations about Winery Muraro's Pinot Grigio.
Discover the grape variety: Gibert
An ancient grape variety found in the Lot department. A.D.N. analyses processed by specific software (U.M.R.-A.G.A.P. Montpellier) have indicated that it is the result of a cross between côt and colombaud. Today, no longer present in the vineyard, it is on the verge of extinction, registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Muraro
The Winery Muraro is one of of the world's greatest estates. It offers 15 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
