Winery Giovanni MaroloMoscato
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 Moscato from the Winery Giovanni Marolo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato of Winery Giovanni Marolo in the region of Piedmont is a powerful.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Giovanni Marolo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with chicken, peppers and mushrooms, monkfish in foil or savoyard crust or cheese crust.
Details and technical informations about Winery Giovanni Marolo's Moscato.
Discover the grape variety: Chambourcin
Richly coloured and fruity reds with a purple colour and supple tannins, on aromas of black cherry, blackberry, blackcurrant, spices and herbal notes. Round palate, fresh finish, best drunk young. A disease-resistant hybrid, it produces organic and sustainable reds in the Loire Valley (IGP Atlantique, IGP Val de Loire), the United States (Pennsylvania, Missouri, Virginia) and Australia (New South Wales). French hybrid created in 1963 by Joannès Seyve.
Informations about the Winery Giovanni Marolo
The Winery Giovanni Marolo 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: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
