Winery PiquitosMoscato
White wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Piquitos in the region of Valence often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of floral.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Piquitos matches generally quite well with dishes of sweet desserts such as recipes of very simple muffins.
Details and technical informations about Winery Piquitos's Moscato.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Moscato from Winery Piquitos are 2019, 2013, 2018, 2015 and 0.
Informations about the Winery Piquitos
The Winery Piquitos is one of of the world's greatest estates. It offers 3 wines for sale in the of Valence to come and discover on site or to buy online.
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.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
