Winery Masaccio - Moscato Rosé Dolce

Winery MasaccioMoscato Rosé Dolce

The Moscato Rosé Dolce of Winery Masaccio is a wine from the region of Moldavie.
This wine generally goes well with
The Moscato Rosé Dolce of the Winery Masaccio is in the top 0 of wines of Moldavie.

Details and technical informations about Winery Masaccio's Moscato Rosé Dolce.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Muscardin

Light, fresh reds with a clear ruby hue, rounded tannins and an elegant palate, with delicate aromas of red fruits (raspberry, cherry), soft spices, garrigue herbs and floral notes. Airy profile adding freshness to warm Rhône blends. Traditional component of Châteauneuf-du-Pape AOC (one of 13 authorised varieties) and Côtes du Rhône AOC. Rare native French variety from the southern Rhône Valley, a witness to Rhodanian heritage.

Informations about the Winery Masaccio

The winery offers 6 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Moldavie

The Winery Masaccio is one of of the world's greatest estates. It offers 4 wines for sale in the of Moldavie to come and discover on site or to buy online.

Top wine Moldavie
In the top 2500 of of Moldova wines
In the top 2000 of of Moldavie wines
In the top 75000 of wines
In the top 850000 wines of the world

The wine region of Moldavie

Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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