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 knackis, quiche without pastry, courgette and blue cheese or baked potato churros.
Details and technical informations about Winery Principe Pallavicini's Terre dei Pallavicini Malvasia.
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
