Winery CantiComo Moscato
White wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Como Moscato of Winery Canti in the region of Vino da Tavola often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Como Moscato
Pairings that work perfectly with Como Moscato
Original food and wine pairings with Como Moscato
The Como Moscato of Winery Canti matches generally quite well with dishes of sweet desserts such as recipes of king's cake with frangipane.
Details and technical informations about Winery Canti's Como Moscato.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Como Moscato from Winery Canti are 0
Informations about the Winery Canti
The Winery Canti is one of of the world's great estates. It offers 79 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
