Winery Sigillum MoldaviaeMuscat Ottonel Demi-Sec
White wine
This wine generally goes well with
The Muscat Ottonel Demi-Sec of the Winery Sigillum Moldaviae is in the top 80 of wines of Vrancea.
Wine flavors and olphactive analysis
On the nose the Muscat Ottonel Demi-Sec of Winery Sigillum Moldaviae in the region of Vrancea often reveals types of flavors of tree fruit.
Details and technical informations about Winery Sigillum Moldaviae's Muscat Ottonel Demi-Sec.
Discover the grape variety: Muscat Ottonel
Delicate and fine muscat whites with a tender palate and moderate acidity, on intense and refined aromas of orange blossom, rose, fresh grape, citrus, white peach and airy muscat (more subtle than Muscat Blanc à Petits Grains). Made as aromatic dry aperitif whites (Alsace, Baden), off-dry and sumptuous botrytised liquoreux (Burgenland in Austria, Cotnari in Romania, Tokaj). Created in the 19th century by Robert Moreau (Angers), a cross of Chasselas × Muscat de Saumur.
Last vintages of this wine
The best vintages of Muscat Ottonel Demi-Sec from Winery Sigillum Moldaviae are 2019, 0
Informations about the Winery Sigillum Moldaviae
The Winery Sigillum Moldaviae is one of of the world's greatest estates. It offers 7 wines for sale in the of Vrancea to come and discover on site or to buy online.
The wine region of Vrancea
Romania's largest vineyard (~28,000 ha) in Romanian Moldavia at the foot of the Carpathians, continental climate, loess and clay-limestone soils. Indigenous signature trio. Fetească Albă floral white (apple, citrus, white flowers, honey), tense Fetească Regală (pear, flowers), broad Galbenă de Odobești. Fetească Neagră deep red (black cherry, plum, spices, leather, firm tannins), supple Băbească Neagră (raspberry, strawberry).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
