Winery Villa SparinaMaioli
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Maioli from the Winery Villa Sparina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maioli of Winery Villa Sparina in the region of Piedmont is a powerful.
Food and wine pairings with Maioli
Pairings that work perfectly with Maioli
Original food and wine pairings with Maioli
The Maioli of Winery Villa Sparina matches generally quite well with dishes of beef, pasta or lamb such as recipes of delicious bourguignon, pasta salmon - fresh cream or lamb tagine with dried fruits.
Details and technical informations about Winery Villa Sparina's Maioli.
Discover the grape variety: Raisin de Corinthe
Light and fruity reds to drink young, with a clear ruby hue, smooth tannins and an airy palate, featuring signature aromas of red fruits (redcurrant, strawberry) and sweet notes. Mainly destined for Corinth raisins (currants), a speciality of the Peloponnese. Emblematic of Aegean viticulture, grown in Greece, Australia and California for raisins and a few simple wines. Greek black seedless (apyrene) variety with small, intensely coloured berries.
Last vintages of this wine
The best vintages of Maioli from Winery Villa Sparina are 0
Informations about the Winery Villa Sparina
The Winery Villa Sparina is one of of the world's great estates. It offers 19 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
