Winery Dona HelenaEspumante Branco Moscatel Graudo
Sparkling wine
This wine generally goes well with sweet desserts
Food and wine pairings with Espumante Branco Moscatel Graudo
Pairings that work perfectly with Espumante Branco Moscatel Graudo
Original food and wine pairings with Espumante Branco Moscatel Graudo
The Espumante Branco Moscatel Graudo of Winery Dona Helena matches generally quite well with dishes of sweet desserts such as recipes of very simple muffins.
Details and technical informations about Winery Dona Helena's Espumante Branco Moscatel Graudo.
Discover the grape variety: Gamaret
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Espumante Branco Moscatel Graudo from Winery Dona Helena are 2013, 0
Informations about the Winery Dona Helena
The Winery Dona Helena is one of of the world's greatest estates. It offers 9 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
