Winery StemmariMoscato
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Moscato of the Winery Stemmari is in the top 5 of wines of Sicily.
Taste structure of the Moscato from the Winery Stemmari
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moscato of Winery Stemmari in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Stemmari in the region of Sicily often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Stemmari matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of clams in white wine, magic cake cheese quiche or sunshine pie with tomato pesto and pine nuts.
Details and technical informations about Winery Stemmari's Moscato.
Discover the grape variety: Négrette
Négrette noir is a grape variety that originated in France (South West). 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 bunches, and grapes of small to medium size. Négrette noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Armagnac, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Moscato from Winery Stemmari are 2018, 2017, 2014, 2019 and 0.
Informations about the Winery Stemmari
The Winery Stemmari is one of of the world's greatest estates. It offers 24 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: 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.
