Winery Poderi di San PietroAmphora Moris
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 Amphora Moris from the Winery Poderi di San Pietro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amphora Moris of Winery Poderi di San Pietro in the region of Lombardia is a powerful with a nice freshness.
Food and wine pairings with Amphora Moris
Pairings that work perfectly with Amphora Moris
Original food and wine pairings with Amphora Moris
The Amphora Moris of Winery Poderi di San Pietro matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of basque lasagne, crab matoutou or three-cheese pie (beaufort, comté, emmental).
Details and technical informations about Winery Poderi di San Pietro's Amphora Moris.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Amphora Moris from Winery Poderi di San Pietro are 2015, 0
Informations about the Winery Poderi di San Pietro
The Winery Poderi di San Pietro is one of of the world's greatest estates. It offers 24 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
