Winery Moser - Bianco del Maso

Winery MoserBianco del Maso

The Bianco del Maso of Winery Moser is a wine from the region of Veneto.
This wine generally goes well with
The Bianco del Maso of the Winery Moser is in the top 0 of wines of Veneto.

Details and technical informations about Winery Moser's Bianco del Maso.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Negramoll

Light and fruity reds with a clear ruby robe, smooth tannins and a supple palate, with signature aromas of red fruits (cherry, raspberry, strawberry), soft spices and floral notes. Also a pillar of modern Madeira (Tinta Negra Mole) — round and candied with dried fruit notes. A component of Canarian reds and a signature of Atlantic island viticulture. Genetically identical to Tinta Negra Mole of Madeira, native black grape of the Canary Islands and Madeira.

Informations about the Winery Moser

The winery offers 35 different wines.
Its wines get an average rating of 3.8.
It is in the top 25 of the best estates in the region
It is located in Vénétie

The Winery Moser is one of of the world's great estates. It offers 28 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 200000 of of Italy wines
In the top 35000 of of Veneto wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Veneto

World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.

The word of the wine: Bleeding

Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.

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