Winery Azienda Agricola Giorgio CirioRupestr Mosto d'Uva Parzialmente Fermentato
White wine
This wine generally goes well with sweet desserts
Food and wine pairings with Rupestr Mosto d'Uva Parzialmente Fermentato
Pairings that work perfectly with Rupestr Mosto d'Uva Parzialmente Fermentato
Original food and wine pairings with Rupestr Mosto d'Uva Parzialmente Fermentato
The Rupestr Mosto d'Uva Parzialmente Fermentato of Winery Azienda Agricola Giorgio Cirio matches generally quite well with dishes of sweet desserts such as recipes of pancakes.
Details and technical informations about Winery Azienda Agricola Giorgio Cirio's Rupestr Mosto d'Uva Parzialmente Fermentato.
Discover the grape variety: Blütenmuskateller
An interspecific cross, obtained in Russia in 1947, between Severnyj - a relative of Vitis amurensis - and Muscat à petits grains blancs, which is also said to have Muscat fleur d'oranger and Muscat d'Alexandrie. Note that it is resistant to mildew and powdery mildew, and that its wine, often produced as a sweet sparkling wine, is of the muscat type, though less pronounced than that obtained from the usual muscat grape varieties. Unknown in France, it can be found in Germany, Austria, Belgium, the Czech Republic, Bulgaria, Russia, Hungary, Ukraine and Australia.
Last vintages of this wine
The best vintages of Rupestr Mosto d'Uva Parzialmente Fermentato from Winery Azienda Agricola Giorgio Cirio are 0
Informations about the Winery Azienda Agricola Giorgio Cirio
The Winery Azienda Agricola Giorgio Cirio is one of of the world's greatest estates. It offers 8 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
