Winery LoudasMoschato Roditis White Dry
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Moschato Roditis White Dry
Pairings that work perfectly with Moschato Roditis White Dry
Original food and wine pairings with Moschato Roditis White Dry
The Moschato Roditis White Dry of Winery Loudas matches generally quite well with dishes of spicy food or sweet desserts such as recipes of tripe in the style of caen or grandma's cherry clafoutis.
Details and technical informations about Winery Loudas's Moschato Roditis White Dry.
Discover the grape variety: Petit Courbu
Petit Courbu blanc is a grape variety that originated in France (Pyrenees). 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. Petit Courbu blanc can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Moschato Roditis White Dry from Winery Loudas are 0
Informations about the Winery Loudas
The Winery Loudas is one of of the world's greatest estates. It offers 9 wines for sale in the of Continental Greece to come and discover on site or to buy online.
The wine region of Continental Greece
CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
