Winery I HeartMoscato Frizzante
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Moscato Frizzante from the Winery I Heart
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Moscato Frizzante of Winery I Heart in the region of England is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Moscato Frizzante
Pairings that work perfectly with Moscato Frizzante
Original food and wine pairings with Moscato Frizzante
The Moscato Frizzante of Winery I Heart matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of real swiss fondue, tuna rillettes with st moret or baked monkfish fillets with tomato.
Details and technical informations about Winery I Heart's Moscato Frizzante.
Discover the grape variety: Lercat
Most certainly Pyrenean of Jurançonnais more precisely. It has long been confused with the lauzet, although its leaves are somewhat different. It is practically no longer present in the vineyards, which means that it is clearly on the way out. Published genetic analyses have revealed that it is related to one or more grape varieties, including Courbu Blanc. For more information, click here! - Synonymy: Arcat in Lasseube (Pyrénées atlantiques) (the synonymy of the grape varieties, click here!).
Informations about the Winery I Heart
The Winery I Heart is one of of the world's great estates. It offers 42 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
