Winery Distillerie BonolloOf Ligneum Grappa Moscato Invecchiato
Sweet wine
This wine generally goes well with sweet desserts
Food and wine pairings with Of Ligneum Grappa Moscato Invecchiato
Pairings that work perfectly with Of Ligneum Grappa Moscato Invecchiato
Original food and wine pairings with Of Ligneum Grappa Moscato Invecchiato
The Of Ligneum Grappa Moscato Invecchiato of Winery Distillerie Bonollo matches generally quite well with dishes of sweet desserts such as recipes of quick chocolate fudge cake.
Details and technical informations about Winery Distillerie Bonollo's Of Ligneum Grappa Moscato Invecchiato.
Discover the grape variety: Superior seedless
This variety was obtained in 1972 in the United States by Superior Farming Co. by crossing the cardinal with an unnamed apyrene variety. Superior seedless is present in Italy (Puglia), Spain, Morocco, Argentina and the United States (California, etc.).
Last vintages of this wine
The best vintages of Of Ligneum Grappa Moscato Invecchiato from Winery Distillerie Bonollo are 2018, 0
Informations about the Winery Distillerie Bonollo
The Winery Distillerie Bonollo is one of of the world's greatest estates. It offers 15 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
