Winery Poderi MoriniAugusto Bursôn
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Augusto Bursôn from the Winery Poderi Morini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Augusto Bursôn of Winery Poderi Morini in the region of Émilie-Romagne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Augusto Bursôn of Winery Poderi Morini in the region of Émilie-Romagne often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit, dried fruit.
Food and wine pairings with Augusto Bursôn
Pairings that work perfectly with Augusto Bursôn
Original food and wine pairings with Augusto Bursôn
The Augusto Bursôn of Winery Poderi Morini matches generally quite well with dishes of beef, pasta or veal such as recipes of fillet of beef with morels, pasta gratin milanese style or home-made coq au vin.
Details and technical informations about Winery Poderi Morini's Augusto Bursôn.
Discover the grape variety: Barras
It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.
Last vintages of this wine
The best vintages of Augusto Bursôn from Winery Poderi Morini are 2002, 2012, 2010, 2008 and 2009.
Informations about the Winery Poderi Morini
The Winery Poderi Morini is one of of the world's greatest estates. It offers 18 wines for sale in the of Ravenna to come and discover on site or to buy online.
The wine region of Ravenna
The wine region of Ravenna is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Fattoria Zerbina or the Domaine Villa Liverzano produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Ravenna are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Ravenna often reveals types of flavors of oak, earth or floral and sometimes also flavors of citrus fruit, tree fruit or vegetal.
The wine region of Émilie-Romagne
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
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The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
