Winery AngoveZibibbo Sparkling Moscato
Sparkling wine
This wine generally goes well with sweet desserts
Food and wine pairings with Zibibbo Sparkling Moscato
Pairings that work perfectly with Zibibbo Sparkling Moscato
Original food and wine pairings with Zibibbo Sparkling Moscato
The Zibibbo Sparkling Moscato of Winery Angove matches generally quite well with dishes of sweet desserts such as recipes of homemade cookies.
Details and technical informations about Winery Angove's Zibibbo Sparkling Moscato.
Discover the grape variety: Perle de Csaba
It is thought to have originated in Hungary, as Adolf Stark, a winegrower in Bekescsaba (Hungary), created it in 1904. According to genetic analyses, it is the result of a cross between the Madeleine angevine and the Muscat fleur d'oranger. The Csaba pearl has been used to obtain a few crosses (the red Csaba pearl is an example), the aim always being to try to find new varieties with early maturity. Today, it is only found in ornamental gardens, interesting only for its great earliness. Its many defects mean that it is almost on the verge of extinction, although it is included in the official catalogue of vine varieties on the A1 list.
Last vintages of this wine
The best vintages of Zibibbo Sparkling Moscato from Winery Angove are 2008
Informations about the Winery Angove
The Winery Angove is one of of the world's great estates. It offers 186 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Stabilization
All the treatments intended for the good conservation of wines.
