Bodegas PeñascalPonte Vecchio Moscato
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Ponte Vecchio Moscato from the Bodegas Peñascal
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Ponte Vecchio Moscato of Bodegas Peñascal in the region of Castille-et-Léon is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Ponte Vecchio Moscato
Pairings that work perfectly with Ponte Vecchio Moscato
Original food and wine pairings with Ponte Vecchio Moscato
The Ponte Vecchio Moscato of Bodegas Peñascal matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of linguine with shrimp and spicy tomato sauce, stuffed sea almonds with cream cheese or cod crumble with coconut milk.
Details and technical informations about Bodegas Peñascal's Ponte Vecchio Moscato.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Ponte Vecchio Moscato from Bodegas Peñascal are 0, 2014
Informations about the Bodegas Peñascal
The Bodegas Peñascal is one of of the world's greatest estates. It offers 21 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
