Winery Santa MargheritaMalbech Veneto Orientale
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 Malbech Veneto Orientale from the Winery Santa Margherita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malbech Veneto Orientale of Winery Santa Margherita in the region of Veneto is a powerful.
Food and wine pairings with Malbech Veneto Orientale
Pairings that work perfectly with Malbech Veneto Orientale
Original food and wine pairings with Malbech Veneto Orientale
The Malbech Veneto Orientale of Winery Santa Margherita matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew with red wine, pasta bolognese or bitumen leg of lamb.
Details and technical informations about Winery Santa Margherita's Malbech Veneto Orientale.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Malbech Veneto Orientale from Winery Santa Margherita are 0
Informations about the Winery Santa Margherita
The Winery Santa Margherita is one of of the world's great estates. It offers 56 wines for sale in the of Veneto Orientale to come and discover on site or to buy online.
The wine region of Veneto Orientale
IGT of the eastern half of the Venice province, alluvial plain between the Treviso foothills and the Adriatic shaped by the Piave and Livenza rivers, gravelly then sandy-silty soils near the sea. Signature Glera: sparkling and lively with green apple, pear, white flowers and a refreshing note, light bubbles. Fresh Pinot Grigio, full Chardonnay and herbaceous Sauvignon among whites. Supple Merlot, firm Cabernet, dense Refosco and tangy Raboso as varietal reds.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
