Winery SymposiumMoschofilero
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Moschofilero from the Winery Symposium
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moschofilero of Winery Symposium in the region of Abruzzes is a with a nice freshness.
Food and wine pairings with Moschofilero
Pairings that work perfectly with Moschofilero
Original food and wine pairings with Moschofilero
The Moschofilero of Winery Symposium matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of leek and salmon lasagna, broccoli and blue cheese quiche without pastry or twists with anchovies.
Details and technical informations about Winery Symposium's Moschofilero.
Discover the grape variety: Moschofilero
A very old variety cultivated in Greece, even today, especially in the Peloponnese region. It belongs to a large family called fileri or phileri, and the differences between the clones are sometimes quite marked. In France, it is almost unknown - however, it is registered in the Official Catalogue of wine grape varieties, list A1 - and plantations have been attempted in the United States, ... .
Informations about the Winery Symposium
The Winery Symposium is one of of the world's greatest estates. It offers 6 wines for sale in the of Abruzzes to come and discover on site or to buy online.
The wine region of Abruzzes
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
