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 linguine with shrimp and spicy tomato sauce, quiche with leeks and fresh salmon from flo or biscuits for dogs.
Details and technical informations about Winery Settesoli's Moscato Secco.
Discover the grape variety: Corbeau
Structured and fresh reds with a deep purple hue, firm tannins and an ample palate with preserved acidity, featuring signature aromas of red fruits (cherry), spices and fresh alpine notes. Moderate ageing potential. Grown in small quantities in Savoy and the Aosta Valley, it contributes to the AOC Vin de Savoie and crafts artisanal altitude cuvées. Autochthonous black Savoyard grape (also called Charbonneau), identical to the Douce Noire of the Aosta Valley.
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
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
