Winery De MoyaSofia Noble
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sofia Noble of the Winery De Moya is in the top 70 of wines of Valence.
Food and wine pairings with Sofia Noble
Pairings that work perfectly with Sofia Noble
Original food and wine pairings with Sofia Noble
The Sofia Noble of Winery De Moya matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and salmon lasagna, armorican-style squid or vegan leek and tofu quiche.
Details and technical informations about Winery De Moya's Sofia Noble.
Discover the grape variety: Pinot
Pinot gris is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Pinot gris can be found in many vineyards: Alsace, South-West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Lorraine, Jura, Savoie & Bugey, Beaujolais, Provence & Corsica, Rhône Valley.
Last vintages of this wine
The best vintages of Sofia Noble from Winery De Moya are 2015, 0
Informations about the Winery De Moya
The Winery De Moya is one of of the world's greatest estates. It offers 21 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
