Winery Marco LuigiTributo Moscatel
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Tributo Moscatel from the Winery Marco Luigi
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Tributo Moscatel of Winery Marco Luigi in the region of Rio Grande do Sul is a with fine and regular bubbles.
Food and wine pairings with Tributo Moscatel
Pairings that work perfectly with Tributo Moscatel
Original food and wine pairings with Tributo Moscatel
The Tributo Moscatel of Winery Marco Luigi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of fricadella, pasta salmon - fresh cream or real swiss fondue.
Details and technical informations about Winery Marco Luigi's Tributo Moscatel.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Tributo Moscatel from Winery Marco Luigi are 2016, 0
Informations about the Winery Marco Luigi
The Winery Marco Luigi is one of of the world's greatest estates. It offers 35 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Rio Grande do Sul is Brazil's most prolific wine-producing state. It is located in the very South of the country along the Uruguayan and Argentinian borders. The wine regions of Serra Gaucha, Campanha and Vale do Vinhedos can be found in this Part of the country. Soft, light red wines from a range of varieties such as Pinot Noir, Cabernet Sauvignon and Tannat are made here.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
