Winery Principe PallaviciniTerre dei Pallavicini Malvasia
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 Terre dei Pallavicini Malvasia from the Winery Principe Pallavicini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre dei Pallavicini Malvasia of Winery Principe Pallavicini in the region of Lazio is a with a nice freshness.
Food and wine pairings with Terre dei Pallavicini Malvasia
Pairings that work perfectly with Terre dei Pallavicini Malvasia
Original food and wine pairings with Terre dei Pallavicini Malvasia
The Terre dei Pallavicini Malvasia of Winery Principe Pallavicini matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with courgettes and italian ham, zucchini and goat cheese quiche or lili's gressins.
Details and technical informations about Winery Principe Pallavicini's Terre dei Pallavicini Malvasia.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Terre dei Pallavicini Malvasia from Winery Principe Pallavicini are 2013, 0, 2014
Informations about the Winery Principe Pallavicini
The Winery Principe Pallavicini is one of of the world's great estates. It offers 38 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
