Winery Murviedro - Estrella Moscato

Winery MurviedroEstrella Moscato

3.8
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 Estrella Moscato of Winery Murviedro is a white wine from the region of Valence.
This wine generally goes well with sweet desserts

Food and wine pairings with Estrella Moscato

Pairings that work perfectly with Estrella Moscato

Original food and wine pairings with Estrella Moscato

The Estrella Moscato of Winery Murviedro matches generally quite well with dishes of sweet desserts such as recipes of chocolate fondant.

Details and technical informations about Winery Murviedro's Estrella Moscato.

Winemaker
Juan José Muñoz
Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
Allergens
Contains sulfites

Discover the grape variety: Dawn seedless

Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).

Informations about the Winery Murviedro

The winery offers 140 different wines.
Its wines get an average rating of 3.6.
This winery is part of the Bodegas Murviedro.
It is in the top 60 of the best estates in the region
It is located in Valence
Find the Winery Murviedro on Facebook and on Twitter

The Winery Murviedro is one of of the world's great estates. It offers 146 wines for sale in the of Valence to come and discover on site or to buy online.

Top wine Valence
In the top 25000 of of Spain wines
In the top 300 of of Valence wines
In the top 80000 of white wines
In the top 300000 wines of the world

The wine region of Valence

Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.

News related to this wine

Chablis takes pride in its subsoil by Ivy NG

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...

The Morey Saint Denis appellation seen by Laurent Lignier

Laurent Lignier from Domaine Hubert Lignier and Président of the winegrowers union, mentions the great diversity in the expression of the Morey-Saint-DenisPremier Cru wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​ ...

At the heart of the terroirs of Mâcon-Mancey

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWine ...

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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