Winery Mosso Mario - Cortese

Winery Mosso MarioCortese

The Cortese of Winery Mosso Mario is a wine from the region of Piedmont.
This wine generally goes well with
The Cortese of the Winery Mosso Mario is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Mosso Mario's Cortese.

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

Discover the grape variety: Bouvier

Aromatic, supple whites with a pale golden robe and an airy palate, with signature muscat aromas, white flowers (acacia, orange blossom) and white-fleshed fruit (pear). Also as sweet and botrytised wines (Trockenbeerenauslese, Ausbruch). Grown in Austria (Burgenland), Hungary and Slovenia, for aromatic dry wines and great sweet wines. Austrian white variety obtained in 1900 by Clotar Bouvier in Slovenia, very early-ripening.

Informations about the Winery Mosso Mario

The winery offers 16 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Piémont

The Winery Mosso Mario is one of of the world's greatest estates. It offers 12 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 200000 of of Italy wines
In the top 30000 of of Piedmont wines
In the top 350000 of wines
In the top 1500000 wines of the world

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: Tartar (deposit)

White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.

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