Winery Cantine RussoMon Pit Moscato Brut
Sparkling wine
This wine generally goes well with sweet desserts
Food and wine pairings with Mon Pit Moscato Brut
Pairings that work perfectly with Mon Pit Moscato Brut
Original food and wine pairings with Mon Pit Moscato Brut
The Mon Pit Moscato Brut of Winery Cantine Russo matches generally quite well with dishes of sweet desserts such as recipes of homemade cookies.
Details and technical informations about Winery Cantine Russo's Mon Pit Moscato Brut.
Discover the grape variety: Vignoles
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Mon Pit Moscato Brut from Winery Cantine Russo are 0
Informations about the Winery Cantine Russo
The Winery Cantine Russo is one of of the world's great estates. It offers 21 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
