Winery Terre di MaceratoMimo Mamu Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
The Mimo Mamu Bianco of the Winery Terre di Macerato is in the top 10 of wines of Romagna.
Taste structure of the Mimo Mamu Bianco from the Winery Terre di Macerato
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mimo Mamu Bianco of Winery Terre di Macerato in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Mimo Mamu Bianco
Pairings that work perfectly with Mimo Mamu Bianco
Original food and wine pairings with Mimo Mamu Bianco
The Mimo Mamu Bianco of Winery Terre di Macerato matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tuscan pastachute, light tuna-tomato quiche (without cream) or beetroot chips.
Details and technical informations about Winery Terre di Macerato's Mimo Mamu Bianco.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Terre di Macerato
The Winery Terre di Macerato is one of of the world's greatest estates. It offers 3 wines for sale in the of Romagna to come and discover on site or to buy online.
The wine region of Romagna
The wine region of Romagna is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Impavido or the Domaine Tenuta Santodeno produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Romagna are Sangiovese, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Romagna often reveals types of flavors of grapefruit, dark fruit or cassis and sometimes also flavors of caramel, cedar or earthy.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
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.
