Winery AecoviAlexandro Moscatel
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Alexandro Moscatel from the Winery Aecovi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alexandro Moscatel of Winery Aecovi in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Alexandro Moscatel
Pairings that work perfectly with Alexandro Moscatel
Original food and wine pairings with Alexandro Moscatel
The Alexandro Moscatel of Winery Aecovi matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of apple cake, vegetarian lentil burger or roasted pumpkin seeds.
Details and technical informations about Winery Aecovi's Alexandro Moscatel.
Discover the grape variety: Ugni blanc
Dry, neutral and nervy whites with a pale robe, slender mouthfeel and sharp acidity, with discreet aromas of citrus, green apple, white flowers and herbaceous notes. The ideal profile for distillation: absolute pillar of Cognac AOC (over 95% of the Charentes vineyard) and Armagnac AOC. Also produced as still whites in Provence, Languedoc and Corsica. French synonym for Italian Trebbiano Toscano, one of the most planted varieties in the world.
Last vintages of this wine
The best vintages of Alexandro Moscatel from Winery Aecovi are 0
Informations about the Winery Aecovi
The Winery Aecovi is one of of the world's greatest estates. It offers 14 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Slight
Supple and easy to drink wine.
