Winery VivaSpumante Vin Blanc Mousseux
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 Spumante Vin Blanc Mousseux from the Winery Viva
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spumante Vin Blanc Mousseux of Winery Viva in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Spumante Vin Blanc Mousseux
Pairings that work perfectly with Spumante Vin Blanc Mousseux
Original food and wine pairings with Spumante Vin Blanc Mousseux
The Spumante Vin Blanc Mousseux of Winery Viva matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with avocado, cuttlefish rust or chicken and curry lasagna.
Details and technical informations about Winery Viva's Spumante Vin Blanc Mousseux.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Spumante Vin Blanc Mousseux from Winery Viva are 0
Informations about the Winery Viva
The Winery Viva is one of of the world's greatest estates. It offers 4 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
