Winery BellettiSparkling Moscato Rosé Sweet
Sparkling wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Sparkling Moscato Rosé Sweet of Winery Belletti in the region of Veneto often reveals types of flavors of citrus fruit, red fruit.
Food and wine pairings with Sparkling Moscato Rosé Sweet
Pairings that work perfectly with Sparkling Moscato Rosé Sweet
Original food and wine pairings with Sparkling Moscato Rosé Sweet
The Sparkling Moscato Rosé Sweet of Winery Belletti matches generally quite well with dishes of sweet desserts such as recipes of brownies with nuts.
Details and technical informations about Winery Belletti's Sparkling Moscato Rosé Sweet.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Sparkling Moscato Rosé Sweet from Winery Belletti are 2019, 0
Informations about the Winery Belletti
The Winery Belletti is one of of the world's greatest estates. It offers 6 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
