Winery Tenuta IuzzoliniMuranera
Red wine
This wine is a blend of 2 varietals which are the Gaglioppo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Muranera of the Winery Tenuta Iuzzolini is in the top 10 of wines of Calabria.
Taste structure of the Muranera from the Winery Tenuta Iuzzolini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muranera of Winery Tenuta Iuzzolini in the region of Calabria is a powerful.
Wine flavors and olphactive analysis
On the nose the Muranera of Winery Tenuta Iuzzolini in the region of Calabria often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Muranera
Pairings that work perfectly with Muranera
Original food and wine pairings with Muranera
The Muranera of Winery Tenuta Iuzzolini matches generally quite well with dishes of beef, pasta or lamb such as recipes of romazava (madagascar), tagliatelle with spinach cream or harira algerian soup.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Last vintages of this wine
The best vintages of Muranera from Winery Tenuta Iuzzolini are 2018, 2016, 2015, 2014 and 2013.
Informations about the Winery Tenuta Iuzzolini
The Winery Tenuta Iuzzolini is one of of the world's greatest estates. It offers 23 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
