Winery BostavanArmasar Domnesc Muscat Rosé
Pink wine
This wine generally goes well with spicy food and sweet desserts.
The Armasar Domnesc Muscat Rosé of the Winery Bostavan is in the top 20 of wines of Etulia.
Food and wine pairings with Armasar Domnesc Muscat Rosé
Pairings that work perfectly with Armasar Domnesc Muscat Rosé
Original food and wine pairings with Armasar Domnesc Muscat Rosé
The Armasar Domnesc Muscat Rosé of Winery Bostavan matches generally quite well with dishes of spicy food or sweet desserts such as recipes of oriental stuffed vegetables or the coughing cat's apple crumble.
Details and technical informations about Winery Bostavan's Armasar Domnesc Muscat Rosé.
Discover the grape variety: Blancard
Originally from the southwestern Atlantic region of France, Blancard has long been cultivated in the Gers, Landes, Eastern Pyrenees and the High Pyrenees. Blancard is practically no longer present in the vineyards and is therefore in danger of disappearing.
Last vintages of this wine
The best vintages of Armasar Domnesc Muscat Rosé from Winery Bostavan are 2018, 2019, 0
Informations about the Winery Bostavan
The Winery Bostavan is one of of the world's great estates. It offers 96 wines for sale in the of Etulia to come and discover on site or to buy online.
The wine region of Etulia
L'IGP Codru est une appellation viticole qui couvre approximativement le tiers Central de la République de Moldavie, s'étendant de la frontière avec la Roumanie à celle avec l'Ukraine de l'autre côté du pays. La région est surtout associée à des vins blancs et mousseux de grande qualité. Les raisins blancs représentent environ 63 % des plantations. Les principales variétés blanches sont (dans l'ordre des surfaces plantées) le Chardonnay, le Riesling, le Sauvignon Blanc, l'Aligoté, le Muscat Ottonel, le Rkatsiteli et le Feteasca Alba.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
