Winery Opera PrimaPink Moscato
Sparkling wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Pink Moscato of Winery Opera Prima in the region of Castille-et-Léon often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Pink Moscato
Pairings that work perfectly with Pink Moscato
Original food and wine pairings with Pink Moscato
The Pink Moscato of Winery Opera Prima matches generally quite well with dishes of sweet desserts such as recipes of chocolate mousse.
Details and technical informations about Winery Opera Prima's Pink Moscato.
Discover the grape variety: Zalema
Simple, fresh whites best drunk young, with a pale golden robe, an airy palate with moderate acidity, and discreet signature aromas of citrus (lemon), green apple and floral notes. Also a base for fortified wines and Andalusian mistelles. A historic pillar of Huelva wines, also used for fortified wines and mistelles in south-west Spain. Native Spanish white grape of Andalusia, grown in Condado de Huelva.
Last vintages of this wine
The best vintages of Pink Moscato from Winery Opera Prima are 2018, 2013, 2017, 2014 and 0.
Informations about the Winery Opera Prima
The Winery Opera Prima is one of of the world's greatest estates. It offers 28 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
