Winery Gelisi AntonioMoscato Dolce
Sweet wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
Food and wine pairings with Moscato Dolce
Pairings that work perfectly with Moscato Dolce
Original food and wine pairings with Moscato Dolce
The Moscato Dolce of Winery Gelisi Antonio matches generally quite well with dishes of sweet desserts such as recipes of french toast.
Details and technical informations about Winery Gelisi Antonio's Moscato Dolce.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Moscato Dolce from Winery Gelisi Antonio are 2013, 0, 2012, 2008
Informations about the Winery Gelisi Antonio
The Winery Gelisi Antonio is one of of the world's greatest estates. It offers 23 wines for sale in the of Oltrepò Pavese to come and discover on site or to buy online.
The wine region of Oltrepò Pavese
The wine region of Oltrepò Pavese is located in the region of Lombardie of Italy. We currently count 256 estates and châteaux in the of Oltrepò Pavese, producing 794 different wines in conventional, organic and biodynamic agriculture. The wines of Oltrepò Pavese go well with generally quite well with dishes .
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
