Winery Diflora365 Moscato
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the 365 Moscato from the Winery Diflora
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 365 Moscato of Winery Diflora in the region of Puglia is a powerful.
Food and wine pairings with 365 Moscato
Pairings that work perfectly with 365 Moscato
Original food and wine pairings with 365 Moscato
The 365 Moscato of Winery Diflora matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of meat and goat pie, fried rice with shrimp and chicken or quiche with comté cheese and cured ham.
Details and technical informations about Winery Diflora's 365 Moscato.
Discover the grape variety: Bouillet
Bouillet noir is a grape variety that originated in France (South West). 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 large bunches and large grapes. Bouillet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of 365 Moscato from Winery Diflora are 2008, 0
Informations about the Winery Diflora
The Winery Diflora is one of of the world's greatest estates. It offers 4 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
