Winery RadaciniVero di Moscato Dulce
Sparkling wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Vero di Moscato Dulce of Winery Radacini in the region of Moldavie often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Vero di Moscato Dulce
Pairings that work perfectly with Vero di Moscato Dulce
Original food and wine pairings with Vero di Moscato Dulce
The Vero di Moscato Dulce of Winery Radacini matches generally quite well with dishes of sweet desserts such as recipes of king's cake with frangipane.
Details and technical informations about Winery Radacini's Vero di Moscato Dulce.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Vero di Moscato Dulce from Winery Radacini are 0, 2019
Informations about the Winery Radacini
The Winery Radacini is one of of the world's great estates. It offers 47 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
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.
