Winery CanepaClassico Moscato
White wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Classico Moscato of Winery Canepa in the region of Central Valley often reveals types of flavors of earth.
Food and wine pairings with Classico Moscato
Pairings that work perfectly with Classico Moscato
Original food and wine pairings with Classico Moscato
The Classico Moscato of Winery Canepa matches generally quite well with dishes of sweet desserts such as recipes of yoghurt cake.
Details and technical informations about Winery Canepa's Classico Moscato.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Classico Moscato from Winery Canepa are 2018, 0, 2017
Informations about the Winery Canepa
The Winery Canepa is one of of the world's great estates. It offers 53 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
