Winery CasellaMallee Point Pink Moscato
Pink wine
This wine generally goes well with sweet desserts
The Mallee Point Pink Moscato of the Winery Casella is in the top 70 of wines of Australie du Sud-Est.
Food and wine pairings with Mallee Point Pink Moscato
Pairings that work perfectly with Mallee Point Pink Moscato
Original food and wine pairings with Mallee Point Pink Moscato
The Mallee Point Pink Moscato of Winery Casella matches generally quite well with dishes of sweet desserts such as recipes of homemade cookies.
Details and technical informations about Winery Casella's Mallee Point Pink Moscato.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of Mallee Point Pink Moscato from Winery Casella are 2008, 2013, 0, 2014
Informations about the Winery Casella
The Winery Casella is one of of the world's great estates. It offers 35 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
