Winery Les CretesLes Abeilles Moscato Passito
Sweet wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
Food and wine pairings with Les Abeilles Moscato Passito
Pairings that work perfectly with Les Abeilles Moscato Passito
Original food and wine pairings with Les Abeilles Moscato Passito
The Les Abeilles Moscato Passito of Winery Les Cretes matches generally quite well with dishes of sweet desserts such as recipes of tarte tatin.
Details and technical informations about Winery Les Cretes's Les Abeilles Moscato Passito.
Discover the grape variety: Noah
American, resulting from a natural cross between taylor (Vitis Labrusca x Vitis Riparia) and Vitis Riparia, the seeds of the taylor then sown in 1869 by Otto Wasserzicher in Nauvoo, Illinois. Noah has been used extensively as a progenitor by hybridizers such as Baco, Bertille-Seyve, Castel, Gaillard and Seibel, the best known being baco blanc or baco 22A (folle blanche x Noah). In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): clinton, herbemont, isabelle, jacquez, Noah and othello. Today, it has practically disappeared and can sometimes be found in private homes established in vineyards.
Last vintages of this wine
The best vintages of Les Abeilles Moscato Passito from Winery Les Cretes are 2015, 0, 2011, 2008
Informations about the Winery Les Cretes
The Winery Les Cretes is one of of the world's great estates. It offers 28 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
