Winery Tenute Martarosa - Malìa Rosato

Winery Tenute MartarosaMalìa Rosato

The Malìa Rosato of Winery Tenute Martarosa is a pink wine from the region of Vino da Tavola.
This wine generally goes well with

Details and technical informations about Winery Tenute Martarosa's Malìa Rosato.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Negroamaro

Powerful, structured reds with an almost black inky hue, firm tannins and a solar dense palate, with intense aromas of ripe black fruits (blackberry, plum), tobacco, leather, Mediterranean herbs, spices, liquorice and balsamic notes with a signature bitter finish. Also made as structured rosés. Star of Salice Salentino DOC, Brindisi DOC and Squinzano DOC in Salento. Native Italian variety from Puglia; its name evokes its black colour and bitterness.

Informations about the Winery Tenute Martarosa

The winery offers 16 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Vino da Tavola
Find the Winery Tenute Martarosa on Facebook

The Winery Tenute Martarosa is one of of the world's greatest estates. It offers 16 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 95000 of of Italy wines
In the top 250 of of Vino da Tavola wines
In the top 25000 of pink wines
In the top 600000 wines of the world

The wine region of Vino da Tavola

The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.

The word of the wine: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.

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