Winery Villa MoroIl Moro
Red wine
This wine is a blend of 2 varietals which are the Cabernet blanc and the Cabernet-Sauvignon.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Il Moro of the Winery Villa Moro is in the top 10 of wines of Veneto.
Taste structure of the Il Moro from the Winery Villa Moro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Moro of Winery Villa Moro in the region of Veneto is a powerful.
Food and wine pairings with Il Moro
Pairings that work perfectly with Il Moro
Original food and wine pairings with Il Moro
The Il Moro of Winery Villa Moro matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecued prime rib with coarse salt, spaghetti with knackis or lamb garam massala.
Details and technical informations about Winery Villa Moro's Il Moro.
Discover the grape variety: Cabernet blanc
Aromatic, tense whites with a lean palate and firm acidity. Intense aromas of elderflower, passion fruit, mango, gooseberry, citrus and herbaceous boxwood notes reminiscent of Sauvignon Blanc. Mildew- and powdery-mildew-resistant interspecific variety, driving organic viticulture in Germany, Switzerland, Belgium, the Netherlands and Luxembourg. Swiss hybrid created in 1991 by Valentin Blattner.
Last vintages of this wine
The best vintages of Il Moro from Winery Villa Moro are 0, 2010, 2015
Informations about the Winery Villa Moro
The Winery Villa Moro is one of of the world's greatest estates. It offers 22 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
