Winery Antonini CeresaAntesa Moscato Rosso
Sparkling wine
This wine generally goes well with sweet desserts
Food and wine pairings with Antesa Moscato Rosso
Pairings that work perfectly with Antesa Moscato Rosso
Original food and wine pairings with Antesa Moscato Rosso
The Antesa Moscato Rosso of Winery Antonini Ceresa matches generally quite well with dishes of sweet desserts such as recipes of express kiwi and chocolate tartlet.
Details and technical informations about Winery Antonini Ceresa's Antesa Moscato Rosso.
Discover the grape variety: Dimiat
This variety is cultivated in practically all of Bulgaria, much more so in the region around the Black Sea. Among white varieties, it is still the most widely planted in this country, just ahead of rkatziteli. It is also found in the former Yugoslavia, Albania, Romania, Hungary, Turkey and Greece. It is believed to be the result of a natural intraspecific cross between coarna alba - a Romanian variety - and white gouais.
Last vintages of this wine
The best vintages of Antesa Moscato Rosso from Winery Antonini Ceresa are 0
Informations about the Winery Antonini Ceresa
The Winery Antonini Ceresa is one of of the world's great estates. It offers 37 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
