Winery St MagdalenerMirum
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Mirum from the Winery St Magdalener
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mirum of Winery St Magdalener in the region of Trentino-Alto-Adige is a powerful with a nice freshness.
Food and wine pairings with Mirum
Pairings that work perfectly with Mirum
Original food and wine pairings with Mirum
The Mirum of Winery St Magdalener matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with tuna, garlic and lemon cream, scallops on a bed of leeks or snail and comté pie.
Details and technical informations about Winery St Magdalener's Mirum.
Discover the grape variety: Alicante Nera
Alicante Henri Bouschet 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 of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery St Magdalener
The Winery St Magdalener is one of of the world's greatest estates. It offers 12 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
