Winery Piccolino di PugliaMoscato
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Moscato from the Winery Piccolino di Puglia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato of Winery Piccolino di Puglia in the region of Puglia 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 Piccolino di Puglia matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with beer, quiche with bacon and gruyère cheese or tuna, tomato and olive cake.
Details and technical informations about Winery Piccolino di Puglia's Moscato.
Discover the grape variety: Malvasia nera di Basilicata
Supple, aromatic reds with a deep ruby hue, moderate tannins and a light palate, showing aromas of dark fruits (blackberry, blackcurrant), violet, soft spices and floral notes. Fragrant, approachable profile. Often blended with Aglianico, it adds roundness and fruitiness to the reds of Vulture and southern Lucanian appellations. Black Malvasia variety grown in Basilicata, southern Italy.
Informations about the Winery Piccolino di Puglia
The Winery Piccolino di Puglia is one of of the world's greatest estates. It offers 4 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
