Winery RossetChambave Muscat
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Chambave Muscat from the Winery Rosset
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chambave Muscat of Winery Rosset in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Chambave Muscat
Pairings that work perfectly with Chambave Muscat
Original food and wine pairings with Chambave Muscat
The Chambave Muscat of Winery Rosset matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of flammekueche with munster cheese, traditional tunisian couscous or goat cheese, walnut and raisin cake.
Details and technical informations about Winery Rosset's Chambave Muscat.
Discover the grape variety: Sauvignon blanc
Very expressive, lively aromatic whites with a pale golden colour, crisp palate with fresh acidity, signature aromas of citrus (grapefruit, lime), exotic fruits (passion fruit), boxwood, blackcurrant bud and mineral notes (flint). Star of Sancerre AOC, Pouilly-Fumé AOC and Pessac-Léognan AOC, defines the great whites of the Loire and Bordeaux. French white variety from Bordeaux and the Loire, exported to New Zealand, South Africa and Chile.
Last vintages of this wine
The best vintages of Chambave Muscat from Winery Rosset are 2018, 2016, 0, 2017
Informations about the Winery Rosset
The Winery Rosset is one of of the world's greatest estates. It offers 10 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Italy's smallest vineyard (~500 ha) between Mont Blanc and Canavese, among Europe's highest vines (up to 1,200 m at Morgex). Native Petit Rouge signature: fine, fresh reds with signature notes of raspberry, violet, alpine herbs, sweet spices and a mineral touch, silky tannins. Local Cornalin, Fumin and Mayolet complete. Firm Nebbiolo (Picotendro), light Gamay.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
