Winery FerraciniRafaelle Moscato
Sparkling wine
In the mouth this sparkling wine is a with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Rafaelle Moscato from the Winery Ferracini
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Rafaelle Moscato of Winery Ferracini in the region of Sao Paulo is a with a nice freshness.
Food and wine pairings with Rafaelle Moscato
Pairings that work perfectly with Rafaelle Moscato
Original food and wine pairings with Rafaelle Moscato
The Rafaelle Moscato of Winery Ferracini matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of gratin of coquillettes with ham, skate wings with black butter sauce or slivers of squid with tomato.
Details and technical informations about Winery Ferracini's Rafaelle Moscato.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Rafaelle Moscato from Winery Ferracini are 0
Informations about the Winery Ferracini
The Winery Ferracini is one of of the world's greatest estates. It offers 7 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
