Savalan ASPI WineryMoscato White Semi Dry
White wine
This wine generally goes well with sweet desserts
The Moscato White Semi Dry of the Savalan ASPI Winery is in the top 10 of wines of Azerbaijan and in the top 10 of wines of Gabala.
Wine flavors and olphactive analysis
On the nose the Moscato White Semi Dry of Savalan ASPI Winery in the region of Gabala often reveals types of flavors of floral.
Food and wine pairings with Moscato White Semi Dry
Pairings that work perfectly with Moscato White Semi Dry
Original food and wine pairings with Moscato White Semi Dry
The Moscato White Semi Dry of Savalan ASPI Winery matches generally quite well with dishes of sweet desserts such as recipes of apple cake.
Details and technical informations about Savalan ASPI Winery's Moscato White Semi Dry.
Discover the grape variety: Crouchen
Crouchen blanc 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. This variety of grape is characterized by small to medium-sized bunches and medium-sized grapes. Crouchen blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Moscato White Semi Dry from Savalan ASPI Winery are 2017, 0, 2018
Informations about the Savalan ASPI Winery
The Savalan ASPI Winery is one of of the world's great estates. It offers 24 wines for sale in the of Gabala to come and discover on site or to buy online.
The wine region of Gabala
The wine region of Gabala of Azerbaijan. Wineries and vineyards like the Savalan ASPI Winery or the Savalan ASPI Winery produce mainly wines red, white and sweet. The most planted grape varieties in the region of Gabala are Merlot, Cabernet-Sauvignon and Viognier, they are then used in wines in blends or as a single variety. On the nose of Gabala often reveals types of flavors of red fruit, black fruit or non oak and sometimes also flavors of earth, microbio or oak.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
