Winery De BortoliSacred Hill Moscato
Sweet wine
This wine generally goes well with sweet desserts
Food and wine pairings with Sacred Hill Moscato
Pairings that work perfectly with Sacred Hill Moscato
Original food and wine pairings with Sacred Hill Moscato
The Sacred Hill Moscato of Winery De Bortoli matches generally quite well with dishes of sweet desserts such as recipes of chocolate fondant.
Details and technical informations about Winery De Bortoli's Sacred Hill Moscato.
Discover the grape variety: Prieto Picudo Tinto
Intensely coloured, fresh reds with a deep purple robe, firm tannins and a taut palate with marked acidity. Signature aromas of black fruits (blackberry, blackcurrant), spice, violet and floral notes. A distinctive, identity-driven variety. Star of the Tierra de León DO, it excels as a single variety, producing unique reds from Castile-León. A native black grape of Spain's León province in Castile-León.
Last vintages of this wine
The best vintages of Sacred Hill Moscato from Winery De Bortoli are 2018, 2016
Informations about the Winery De Bortoli
The Winery De Bortoli is one of wineries to follow in Australie du Sud-Est.. It offers 535 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
Macro blending zone covering the southern half of the country (NSW, Victoria, Tasmania, parts of SA and QLD). Accessible, vintage-consistent brand wines: supple fruity Shiraz (blackberry, sweet spice), round Cabernet Sauvignon, gourmet Merlot, opulent Chardonnay (yellow fruit, vanilla), lively Sauvignon Blanc, lemony Sémillon. Status created for export and major international brands. From aperitif to everyday, an affordable, fruity expression of the Australian style.
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.
