Winery Bonaventura MaschioLa Grappa Gaiarine Moscato
Sweet wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with La Grappa Gaiarine Moscato
Pairings that work perfectly with La Grappa Gaiarine Moscato
Original food and wine pairings with La Grappa Gaiarine Moscato
The La Grappa Gaiarine Moscato of Winery Bonaventura Maschio matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with pepper, meat and cheese pie or harira algerian soup.
Details and technical informations about Winery Bonaventura Maschio's La Grappa Gaiarine Moscato.
Discover the grape variety: Artaban
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified) resulting from an interspecific cross, obtained in 2000, between Mtp 3082-1-42 (one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.) and Regent. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of La Grappa Gaiarine Moscato from Winery Bonaventura Maschio are 0, 2008
Informations about the Winery Bonaventura Maschio
The Winery Bonaventura Maschio is one of of the world's greatest estates. It offers 14 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
