Winery La PoderinaMoscadello di Montalcino
Sweet wine
This wine generally goes well with
Details and technical informations about Winery La Poderina's Moscadello di Montalcino.
Discover the grape variety: Joubertin
Light and simply fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity, featuring undemonstrative red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage grape varieties under study. Rare French black grape, once grown in the South-West.
Last vintages of this wine
The best vintages of Moscadello di Montalcino from Winery La Poderina are 2015, 0, 2014, 2009 and 2008.
Informations about the Winery La Poderina
The Winery La Poderina is one of of the world's greatest estates. It offers 8 wines for sale in the of Moscadello di Montalcino to come and discover on site or to buy online.
The wine region of Moscadello di Montalcino
Confidential Tuscan DOC (1984) of Montalcino, the sweet ancestor of the terroir long before Brunello (cited as early as the 16th century). Moscato Bianco is the exclusive signature — aromatic and sweet white with intense muscat, orange blossom, honey, apricot and floral-fruity notes. Available as tranquillo, perlant frizzante and velvet-smooth vendemmia tardiva passito. Post-phylloxera renaissance with Piedmontese plantings.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
