Winery AlexanderGrappa Prosecco & Moscato
Sweet wine
This wine generally goes well with sweet desserts
Food and wine pairings with Grappa Prosecco & Moscato
Pairings that work perfectly with Grappa Prosecco & Moscato
Original food and wine pairings with Grappa Prosecco & Moscato
The Grappa Prosecco & Moscato of Winery Alexander matches generally quite well with dishes of sweet desserts such as recipes of quick chocolate fudge cake.
Details and technical informations about Winery Alexander's Grappa Prosecco & Moscato.
Discover the grape variety: Soreli
Interspecific cross between sauvignonasse and kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for fleurtai. Two genes for resistance to mildew could be identified, no gene for powdery mildew.
Last vintages of this wine
The best vintages of Grappa Prosecco & Moscato from Winery Alexander are 0
Informations about the Winery Alexander
The Winery Alexander is one of of the world's great estates. It offers 15 wines for sale in the of Prosecco to come and discover on site or to buy online.
The wine region of Prosecco
The wine region of Prosecco is located in the region of Vénétie of Italy. We currently count 1461 estates and châteaux in the of Prosecco, producing 2419 different wines in conventional, organic and biodynamic agriculture. The wines of Prosecco go well with generally quite well with dishes .
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
