Winery Mosso MarioCastelnuovo Don Bosco Malvasia
wine
This wine generally goes well with
The Castelnuovo Don Bosco Malvasia of the Winery Mosso Mario is in the top 0 of wines of Malvasia di Castelnuovo don Bosco.
Details and technical informations about Winery Mosso Mario's Castelnuovo Don Bosco Malvasia.
Discover the grape variety: Italia
A world-famous table grape with long bunches, golden thin-skinned berries and juicy muscat flesh, with signature aromas of muscat, citrus and white stone fruit. Occasionally vinified as simple aromatic off-dry whites. Early-ripening and productive. One of the most widely grown table grapes in the world, massively exported from Italy, Spain, the Maghreb and South America. Italian white variety obtained in 1911 by Alberto Pirovano in Rome (bicane × muscat of Hamburg).
Informations about the Winery Mosso Mario
The Winery Mosso Mario is one of of the world's greatest estates. It offers 12 wines for sale in the of Malvasia di Castelnuovo don Bosco to come and discover on site or to buy online.
The wine region of Malvasia di Castelnuovo don Bosco
Piedmontese DOC (Asti) known since the 15th century across 6 communes around Castelnuovo Don Bosco. Malvasia di Schierano is the exclusive aromatic signature: ruby red, sweet and harmonious with intense floral (rose, violet), fruity (strawberry, raspberry, blackberry) and muscat notes, fine delicate bubbles and almond finish. Frizzante and Spumante versions; traditional blend with Freisa ≤15% possible. A charming dessert wine pairing well with pastries, red fruits and dry biscuits.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
