Winery La ViallaMussantino
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Mussantino of Winery La Vialla in the region of Tuscany often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Mussantino
Pairings that work perfectly with Mussantino
Original food and wine pairings with Mussantino
The Mussantino of Winery La Vialla matches generally quite well with dishes of beef, lamb or pork such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), lamb tagine with vegetables and sweet potatoes or pulled pork (us pulled pork ).
Details and technical informations about Winery La Vialla's Mussantino.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Mussantino from Winery La Vialla are 2012, 2018, 2016, 2013 and 2017.
Informations about the Winery La Vialla
The Winery La Vialla is one of of the world's great estates. It offers 47 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
