Winery Franco RoeroMoiss Chardonnay
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Moiss Chardonnay from the Winery Franco Roero
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moiss Chardonnay of Winery Franco Roero in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Moiss Chardonnay
Pairings that work perfectly with Moiss Chardonnay
Original food and wine pairings with Moiss Chardonnay
The Moiss Chardonnay of Winery Franco Roero matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti bolognese, tagliatelle with shrimps or celery, apple and comté salad for kids.
Details and technical informations about Winery Franco Roero's Moiss Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Moiss Chardonnay from Winery Franco Roero are 0
Informations about the Winery Franco Roero
The Winery Franco Roero is one of of the world's greatest estates. It offers 17 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
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).
