Cave AntigaMoscatel
Sparkling wine
In the mouth this sparkling wine is a powerful.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Moscatel from the Cave Antiga
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Moscatel of Cave Antiga in the region of Rio Grande do Sul is a powerful.
Food and wine pairings with Moscatel
Pairings that work perfectly with Moscatel
Original food and wine pairings with Moscatel
The Moscatel of Cave Antiga matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of very simple spaghetti carbonara, papillotes of mackerel or violet omelette.
Details and technical informations about Cave Antiga's Moscatel.
Discover the grape variety: Couderc 13
Simple, fresh dry whites with a pale golden colour, supple mouthfeel and moderate acidity, showing undemonstrative aromas of citrus and white flowers. Productive. Now marginal, surviving in a few French varietal collections as a witness to post-phylloxera hybridisation history. French white hybrid obtained by Georges Couderc in the late 19th century, in the lineage of phylloxera-resistant crossings.
Last vintages of this wine
The best vintages of Moscatel from Cave Antiga are 2015, 0
Informations about the Cave Antiga
The Cave Antiga is one of of the world's greatest estates. It offers 17 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Brazil's winemaking heart (~80% of production), Italian tradition. Recognised specialty: traditional-method sparkling wines (espumantes), fresh and fruity, based on Chardonnay and Pinot Noir, among South America's finest. Accessible reds: supple, fruity Merlot (plum, cherry), fleshy Cabernet Sauvignon, dense, tannic Tannat. Round Chardonnay, light Riesling Italico, sweet, floral Moscato whites.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
