Winery MazzolinoMoscato
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Moscato from the Winery Mazzolino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato of Winery Mazzolino in the region of Lombardia is a powerful.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Mazzolino matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of lasagna bolognese express, aïoli or aveyron truffle.
Details and technical informations about Winery Mazzolino's Moscato.
Discover the grape variety: Chenanson
Supple, fruity reds with intense ruby colour, soft tannins and a generous palate, showing aromas of red fruits (raspberry, cherry), plum, soft spices and Mediterranean notes. Approachable style to drink young. Grown in Languedoc-Roussillon and the south-east for Pays-d'Oc IGP and modern southern blends. French variety created in 1958 in Montpellier by Paul Truel (Grenache × Jurançon noir).
Last vintages of this wine
The best vintages of Moscato from Winery Mazzolino are 0
Informations about the Winery Mazzolino
The Winery Mazzolino is one of of the world's greatest estates. It offers 13 wines for sale in the of Provincia di Pavia to come and discover on site or to buy online.
The wine region of Provincia di Pavia
Lombard IGT complementary to neighbouring Oltrepò Pavese, an accessible expression of the Pavia terroir. Pinot Nero as flagship red: fine and fresh with notes of cherry, raspberry, undergrowth and sweet spices, supple tannins — fruity and moreish. Also lively Barbera, fleshy Croatina, supple Bonarda. Fresh Pinot Grigio, round Chardonnay, mineral Riesling, muscaty Moscato whites.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
