Winery Poli DistillerieCleopatra Moscato Oro Grappa
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
Food and wine pairings with Cleopatra Moscato Oro Grappa
Pairings that work perfectly with Cleopatra Moscato Oro Grappa
Original food and wine pairings with Cleopatra Moscato Oro Grappa
The Cleopatra Moscato Oro Grappa of Winery Poli Distillerie matches generally quite well with dishes of spicy food or sweet desserts such as recipes of monkfish with curry or gaufress and light.
Details and technical informations about Winery Poli Distillerie's Cleopatra Moscato Oro Grappa.
Discover the grape variety: Mauzac rose
Lively, fruity whites and pale rosés best drunk young, with a pale salmon robe, an airy palate with preserved acidity, and signature aromas of green apple, pear, white flowers (hawthorn), and fresh herbaceous notes. Also produced as traditional sparkling wine. Traditionally part of Blanquette de Limoux and South-West Crémant blends. A pink-skinned mutation of Mauzac, an emblematic South-West variety.
Last vintages of this wine
The best vintages of Cleopatra Moscato Oro Grappa from Winery Poli Distillerie are 2014, 0
Informations about the Winery Poli Distillerie
The Winery Poli Distillerie is one of of the world's greatest estates. It offers 23 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
