Winery Duca di CastelmonteMoscato
Sweet wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Duca di Castelmonte in the region of Sicily often reveals types of flavors of non oak, earth.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Duca di Castelmonte matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of panga curry, summer tuna quiche or salted muffins with bacon and grated cheese.
Details and technical informations about Winery Duca di Castelmonte's Moscato.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Last vintages of this wine
The best vintages of Moscato from Winery Duca di Castelmonte are 0
Informations about the Winery Duca di Castelmonte
The Winery Duca di Castelmonte is one of of the world's great estates. It offers 65 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
