Winery Terra dei ReClaris Malvasia Basilicata Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Claris Malvasia Basilicata Bianco from the Winery Terra dei Re
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Claris Malvasia Basilicata Bianco of Winery Terra dei Re in the region of Basilicata is a powerful.
Food and wine pairings with Claris Malvasia Basilicata Bianco
Pairings that work perfectly with Claris Malvasia Basilicata Bianco
Original food and wine pairings with Claris Malvasia Basilicata Bianco
The Claris Malvasia Basilicata Bianco of Winery Terra dei Re matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of squid rings with tomato, quiche with bacon and gruyère cheese or bread with cheese and bacon.
Details and technical informations about Winery Terra dei Re's Claris Malvasia Basilicata Bianco.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Claris Malvasia Basilicata Bianco from Winery Terra dei Re are 2013, 0
Informations about the Winery Terra dei Re
The Winery Terra dei Re is one of of the world's greatest estates. It offers 21 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
