Winery Apollo WeinkontorMoschato - Roditis
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Moschato - Roditis
Pairings that work perfectly with Moschato - Roditis
Original food and wine pairings with Moschato - Roditis
The Moschato - Roditis of Winery Apollo Weinkontor matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chicken tajine with prunes or apple cake.
Details and technical informations about Winery Apollo Weinkontor's Moschato - Roditis.
Discover the grape variety: Manseng noir
Light, delicate reds with a pale, lightly coloured ruby, soft tannins and an airy palate with fresh acidity, delicate aromas of red fruits (raspberry, wild strawberry). Rustic, discreet profile. Preserved for its heritage value in a few plots in Béarn, belongs to the old South-West varieties studied (with no direct genetic link to the white Mansengs). Indigenous French black variety from the South-West.
Last vintages of this wine
The best vintages of Moschato - Roditis from Winery Apollo Weinkontor are 2016, 0, 2017
Informations about the Winery Apollo Weinkontor
The Winery Apollo Weinkontor is one of of the world's greatest estates. It offers 4 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
