Winery Fabrizia CalderaPiemonte 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 Piemonte Moscato from the Winery Fabrizia Caldera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piemonte Moscato of Winery Fabrizia Caldera in the region of Piedmont is a powerful.
Food and wine pairings with Piemonte Moscato
Pairings that work perfectly with Piemonte Moscato
Original food and wine pairings with Piemonte Moscato
The Piemonte Moscato of Winery Fabrizia Caldera matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of trofie ( pasta ) paradiso, small cuttlefish a la plancha or comtose pie.
Details and technical informations about Winery Fabrizia Caldera's Piemonte Moscato.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Informations about the Winery Fabrizia Caldera
The Winery Fabrizia Caldera is one of of the world's greatest estates. It offers 16 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
