Winery Mont Valentino - Rouge Moelleux

Winery Mont ValentinoRouge Moelleux

Wine of Spain Sweet wine of Murcie of Spain
3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Rouge Moelleux of Winery Mont Valentino is a sweet wine from the region of Murcie.
This wine generally goes well with

Details and technical informations about Winery Mont Valentino's Rouge Moelleux.

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

Discover the grape variety: Italia

Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.

Last vintages of this wine

Rouge Moelleux - 0
In the top 100 of of Murcie wines
Average rating: 3.51110.50

The best vintages of Rouge Moelleux from Winery Mont Valentino are 0

Informations about the Winery Mont Valentino

The winery offers 5 different wines.
Its wines get an average rating of 2.7.
It is in the top 3 of the best estates in the region
It is located in Murcie

The Winery Mont Valentino is one of of the world's greatest estates. It offers 6 wines for sale in the of Murcie to come and discover on site or to buy online.

Top wine Murcie
In the top 40000 of of Spain wines
In the top 1500 of of Murcie wines
In the top 20000 of sweet wines
In the top 600000 wines of the world

The wine region of Murcie

Murcia is one of the smallest and least known regions in Spain. Nestled in the extreme Southeast of the country, it is bordered by Andalusia to the west, Castilla-La Mancha to the North, Valencia to the east and the Mediterranean Sea to the south. This small administrative region consists of a single province and an administrative centre that share the same name. As far as wine is concerned, Murcia has three designations of origin.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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