Winery Castello di Perno - Moscato d'Asti GG

Winery Castello di PernoMoscato d'Asti GG

The Moscato d'Asti GG of Winery Castello di Perno is a sparkling wine from the region of Moscato d'Asti of Piémont.
In the mouth this sparkling wine is a .
This wine generally goes well with fruity desserts and aperitif.

Taste structure of the Moscato d'Asti GG from the Winery Castello di Perno

Light
Bold
Soft
Acidic
Gentle
Fizzy

In the mouth the Moscato d'Asti GG of Winery Castello di Perno in the region of Piémont is a .

Food and wine pairings with Moscato d'Asti GG

Pairings that work perfectly with Moscato d'Asti GG

Original food and wine pairings with Moscato d'Asti GG

The Moscato d'Asti GG of Winery Castello di Perno matches generally quite well with dishes of fruity desserts or aperitif such as recipes of yoghurt cake or green tomatoes in vinegar.

Details and technical informations about Winery Castello di Perno's Moscato d'Asti GG.

Winemaker
Castello di Perno
Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Pinot gris

Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.

Informations about the Winery Castello di Perno

The winery offers 8 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Moscato d'Asti in the region of Piémont
Find the Winery Castello di Perno on Facebook

The Winery Castello di Perno is one of of the world's greatest estates. It offers 8 wines for sale in the of Moscato d'Asti to come and discover on site or to buy online.

Top wine Piémont
In the top 150000 of of Italy wines
In the top 3000 of of Moscato d'Asti wines
In the top 60000 of sparkling wines
In the top 700000 wines of the world

The wine region of Moscato d'Asti

The wine region of Moscato d'Asti is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine DiCello or the Domaine Marco Negri produce mainly wines sparkling, white and sweet. The most planted grape varieties in the region of Moscato d'Asti are Brachetto, they are then used in wines in blends or as a single variety. On the nose of Moscato d'Asti often reveals types of flavors of tree fruit, orange blossom or yellow apple and sometimes also flavors of fresh strawberries, raspberry or cherry.


The wine region of Piémont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

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The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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