Winery PoggiPiè Moscal Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Piè Moscal Bianco from the Winery Poggi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piè Moscal Bianco of Winery Poggi in the region of Veneto is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Piè Moscal Bianco
Pairings that work perfectly with Piè Moscal Bianco
Original food and wine pairings with Piè Moscal Bianco
The Piè Moscal Bianco of Winery Poggi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with shrimp, tagliatelle with shrimps or ravioles from champsaur.
Details and technical informations about Winery Poggi's Piè Moscal Bianco.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Piè Moscal Bianco from Winery Poggi are 0
Informations about the Winery Poggi
The Winery Poggi is one of of the world's greatest estates. It offers 19 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
