Winery MuròlaBaccius
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Baccius from the Winery Muròla
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baccius of Winery Muròla in the region of Marche is a with a nice freshness.
Food and wine pairings with Baccius
Pairings that work perfectly with Baccius
Original food and wine pairings with Baccius
The Baccius of Winery Muròla matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fish lasagne, vegan leek and tofu quiche or reunion pepper candy.
Details and technical informations about Winery Muròla's Baccius.
Discover the grape variety: Vignoles
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Baccius from Winery Muròla are 2018, 2014, 2012, 0 and 2011.
Informations about the Winery Muròla
The Winery Muròla is one of of the world's great estates. It offers 40 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
