Winery DurandMarella Blanc de Blancs
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 Marella Blanc de Blancs from the Winery Durand
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marella Blanc de Blancs of Winery Durand in the region of Ombrie is a with a nice freshness.
Food and wine pairings with Marella Blanc de Blancs
Pairings that work perfectly with Marella Blanc de Blancs
Original food and wine pairings with Marella Blanc de Blancs
The Marella Blanc de Blancs of Winery Durand matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta cake, quiche with leeks and fresh salmon from flo or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery Durand's Marella Blanc de Blancs.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Marella Blanc de Blancs from Winery Durand are 2016, 2018, 2017
Informations about the Winery Durand
The Winery Durand is one of of the world's greatest estates. It offers 24 wines for sale in the of Ombrie to come and discover on site or to buy online.
The wine region of Ombrie
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
News related to this wine
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
