Winery Viña MaipoDulzino Moscato
Sweet wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Dulzino Moscato of Winery Viña Maipo in the region of Central Valley often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Dulzino Moscato
Pairings that work perfectly with Dulzino Moscato
Original food and wine pairings with Dulzino Moscato
The Dulzino Moscato of Winery Viña Maipo matches generally quite well with dishes of sweet desserts such as recipes of the coughing cat's apple crumble.
Details and technical informations about Winery Viña Maipo's Dulzino Moscato.
Discover the grape variety: Durize
A very old variety, certainly originating from the Aosta Valley (Italy). According to published genetic analyses, it is directly related to the roussin and is the granddaughter of the cornalin from Valais. Nowadays, it is mainly cultivated in Switzerland and is practically endangered.
Last vintages of this wine
The best vintages of Dulzino Moscato from Winery Viña Maipo are 2019, 2018, 2017, 2014 and 2013.
Informations about the Winery Viña Maipo
The Winery Viña Maipo is one of of the world's greatest estates. It offers 86 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
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.
