Winery Honey BubblesSparkling Moscato
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
The Sparkling Moscato of the Winery Honey Bubbles is in the top 70 of wines of Vino da Tavola.
Wine flavors and olphactive analysis
On the nose the Sparkling Moscato of Winery Honey Bubbles in the region of Vino da Tavola often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit, floral.
Food and wine pairings with Sparkling Moscato
Pairings that work perfectly with Sparkling Moscato
Original food and wine pairings with Sparkling Moscato
The Sparkling Moscato of Winery Honey Bubbles matches generally quite well with dishes of spicy food or sweet desserts such as recipes of hawaiian pizza or birthday cake.
Details and technical informations about Winery Honey Bubbles's Sparkling Moscato.
Discover the grape variety: Cabernet blanc
Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Sparkling Moscato from Winery Honey Bubbles are 0
Informations about the Winery Honey Bubbles
The Winery Honey Bubbles is one of of the world's greatest estates. It offers 1 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
