Winery Quinta SanteroMarselan
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Marselan from the Winery Quinta Santero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marselan of Winery Quinta Santero in the region of Piedmont is a powerful.
Food and wine pairings with Marselan
Pairings that work perfectly with Marselan
Original food and wine pairings with Marselan
The Marselan of Winery Quinta Santero matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tagine, pasta with tuna and tomato sauce or slippers with lamb.
Details and technical informations about Winery Quinta Santero's Marselan.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Marselan from Winery Quinta Santero are 2011, 2018, 2017, 0 and 2015.
Informations about the Winery Quinta Santero
The Winery Quinta Santero is one of of the world's greatest estates. It offers 8 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
