Winery SettesoliMoscato Secco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Moscato Secco from the Winery Settesoli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato Secco of Winery Settesoli in the region of Sicily is a powerful.
Food and wine pairings with Moscato Secco
Pairings that work perfectly with Moscato Secco
Original food and wine pairings with Moscato Secco
The Moscato Secco of Winery Settesoli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mouclade, summer tuna quiche or delicious moroccan fritters.
Details and technical informations about Winery Settesoli's Moscato Secco.
Discover the grape variety: Muscat bleu
An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.
Informations about the Winery Settesoli
The Winery Settesoli is one of of the world's great estates. It offers 89 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
