OUR INVENTION

MASSUCCO TERRAMORE

From the union of two great wines originates Terramore: fruit of our land-love of wine.

A wine is our land prestigious and rich in traditional values.

The other wine is the land of love and passion: together give rise to an emotion, a Harmony that warms the heart.

It’ a great wine for meditation, for those who enjoy its fruits.

 

IWC 2015
Descrizione immagine
Descrizione immagine
Descrizione immagine
Descrizione immagine
Descrizione immagine
Descrizione immagine
Descrizione immagine
Image description

Production area: 2 Vineyard - Bland Nebbiolo - Corvina


Nebbiolo: Castagnito, in the Roero


Corvina: Valpollicella, in the Veneto


ProcessingAged in oak barrels from 3000 lt.

for 12 months for Nebbiolo end Corvina 


Gradation: 14% vol.

 

Optimal age for consumption: 2 - 10 years.           


Acidity: 5,6 gr. / lt.

 

WINE CHARACTERISTICS:

Deep red, tending to carnet over time; soft, delicate nose conjuring up violet and spices; well-balanced taste.

         Serving temperature:                             20°-22° C                                                                              

Descrizione immagine
Descrizione immagine

BALLON
This glass is fundamentally the same as that used for white wines structured and mature, in fact you can use the very same glass. This kind of wine, with tannins, when present, rather aggressive, must mainly stimulate the inner parts of the mouth and avoid, at least in the initial stage of introduction into the oral cavity, the contact with gum because the astringency would originate an unpleasing tactile sensation. The body of the glass must also be large in order to allow an adequate oxygenation and development of aromas.

terramoreredwine.pdf
DOWNLOAD DATASHEET
Bookmark and Share

We recommend this wine with: Second Course

In combination with with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.

SPECIAL RECIPE OUR CHEF

BRASATO WINE ROERO HERBS AND CAPERS

1kg of roasted vein
3 carrots
3 sticks of celery
3 onions
Extra salt and pepper to taste

1bottle Roero DOCG wine
1spicchio garlic
1mazzo of herbs (rosemary sage thyme laurel ...)
Cinnamon cloves nutmeg and juniper capers to taste

Sauté the vegetables cleaned and cut into pieces in a deep pot halfway with oil smells garlic add the roast and brown on both sides
Add salt and pepper to taste
Add the wine Roero DOCG and if it serves the vegetable broth
Add the spices and let simmer for 2 hours
After the time pass the sauce in a blender and chop braised Serve with its sauce and chopped capers and sweet smells were bunet with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

© 2014 Azienda Agricola Flli. Massucco - All images, logos and text on this website belong to their respective owners. – Privacy Information