Winery Truda FannyMarcea Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Marcea Chardonnay of the Winery Truda Fanny is in the top 50 of wines of Danube.
Food and wine pairings with Marcea Chardonnay
Pairings that work perfectly with Marcea Chardonnay
Original food and wine pairings with Marcea Chardonnay
The Marcea Chardonnay of Winery Truda Fanny matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of macaroonade from sète, sea bass wrapped in salt crust or vegan leek and tofu quiche.
Details and technical informations about Winery Truda Fanny's Marcea Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Marcea Chardonnay from Winery Truda Fanny are 0
Informations about the Winery Truda Fanny
The Winery Truda Fanny is one of of the world's great estates. It offers 20 wines for sale in the of Danube to come and discover on site or to buy online.
The wine region of Danube
Danubian plain of northern Bulgaria, temperate continental climate tempered by the river, fertile chernozem soils. Gamza (Kadarka) is the signature indigenous red king: supple and juicy with red and black fruits, plum, soft spices, walnuts and vanilla touch, melting tannins and fruity freshness. Light Pamid for everyday, dense Cabernet Sauvignon, supple Merlot in complement. Riesling crisp, Chardonnay broad, Muscat Ottonel aromatic, Gewürztraminer floral in whites.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
