Winery Mora BassaMoscato
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Moscato from the Winery Mora Bassa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato of Winery Mora Bassa in the region of Lombardia is a powerful.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Mora Bassa matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with foie gras, sublime fish and shrimp colombo or 4 cheese tart.
Details and technical informations about Winery Mora Bassa's Moscato.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Moscato from Winery Mora Bassa are 0
Informations about the Winery Mora Bassa
The Winery Mora Bassa is one of of the world's greatest estates. It offers 14 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
