Winery Massimo ViscontiSpumante Moscato
Sparkling wine
This wine generally goes well with sweet desserts
The Spumante Moscato of the Winery Massimo Visconti is in the top 80 of wines of Emilia-Romagna.
Food and wine pairings with Spumante Moscato
Pairings that work perfectly with Spumante Moscato
Original food and wine pairings with Spumante Moscato
The Spumante Moscato of Winery Massimo Visconti matches generally quite well with dishes of sweet desserts such as recipes of brownies with nuts.
Details and technical informations about Winery Massimo Visconti's Spumante Moscato.
Discover the grape variety: Sabalkanskoï
It is believed to be native to the Black Sea coast or the Azov Sea in the Balkans. It can be found in the United States, Australia, North Africa, Egypt, Turkey, Italy, etc. It is virtually unknown in France, perhaps because it matures too late and with difficulty.
Last vintages of this wine
The best vintages of Spumante Moscato from Winery Massimo Visconti are 0
Informations about the Winery Massimo Visconti
The Winery Massimo Visconti is one of of the world's greatest estates. It offers 7 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
