Winery Massandra (Массандра)Muscatel Massandra The Pink (Мускатель Массандра Розовый)
Sweet wine
This wine generally goes well with
The Muscatel Massandra The Pink (Мускатель Массандра Розовый) of the Winery Massandra (Массандра) is in the top 60 of wines of Ukraine and in the top 60 of wines of Crimea.
Wine flavors and olphactive analysis
Details and technical informations about Winery Massandra (Массандра)'s Muscatel Massandra The Pink (Мускатель Массандра Розовый).
Discover the grape variety: Servant
Servant blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Servant blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Muscatel Massandra The Pink (Мускатель Массандра Розовый) from Winery Massandra (Массандра) are 2012, 2010, 2019, 2017 and 2014.
Informations about the Winery Massandra (Массандра)
The Winery Massandra (Массандра) is one of of the world's great estates. It offers 99 wines for sale in the of Crimea to come and discover on site or to buy online.
The wine region of Crimea
Turkey, located on the Anatolian peninsula between the Mediterranean and the Black Sea, produces more grapes than any other country in the world. However, only a very small proportion of these grapes are made into wine; as a predominantly Muslim nation, Turkey's per capita Alcohol consumption is very low. The lack of wine production in Turkey is highly ironic, as wine historians believe that viticulture and winemaking originated in this Part of the world. Archaeological projects in Turkey and neighboring countries in the Levant have uncovered evidence suggesting that primitive VineBreeding was part of life here more than 6,000 years ago, which explains the abundance of wine grapes (vinifera).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
