Winery Savigliano Mario - Moscato

Winery Savigliano MarioMoscato

The Moscato of Winery Savigliano Mario is a wine from the region of Piedmont.
This wine generally goes well with
The Moscato of the Winery Savigliano Mario is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Savigliano Mario's Moscato.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Barras

It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.

Informations about the Winery Savigliano Mario

The winery offers 10 different wines.
Its wines get an average rating of 3.8.
It is in the top 7507 of the best estates in the region
It is located in Piémont

The Winery Savigliano Mario is one of wineries to follow in Piémont.. It offers 9 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont

The wine region of Piedmont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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