Winery Le ClivieMoscato
White wine
In the mouth this white wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Moscato from the Winery Le Clivie
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato of Winery Le Clivie in the region of Piedmont is a powerful mainly marked by the residual sugar.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Le Clivie matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of lasagna bolognese express, shrimp in coconut milk curry or potato and st. nectaire pie.
Details and technical informations about Winery Le Clivie's Moscato.
Discover the grape variety: Forastera
Lively, fresh dry whites with a pale golden robe, a slender palate and preserved acidity. Signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits (green apple) and volcanic mineral notes from the Canaries. Refreshing Atlantic profile. Grown on small plots in the Canary Islands, contributing to Spain's Atlantic wine identity. Native Spanish and Portuguese white grape of the Canaries and Galicia (Forastera Blanca).
Last vintages of this wine
The best vintages of Moscato from Winery Le Clivie are 0, 2016
Informations about the Winery Le Clivie
The Winery Le Clivie is one of of the world's greatest estates. It offers 41 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
