Winery Tenuta MosèJancu
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 Jancu from the Winery Tenuta Mosè
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jancu of Winery Tenuta Mosè in the region of Puglia is a powerful.
Food and wine pairings with Jancu
Pairings that work perfectly with Jancu
Original food and wine pairings with Jancu
The Jancu of Winery Tenuta Mosè matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cataplana with seafood, quiche lorraine or fried onions.
Details and technical informations about Winery Tenuta Mosè's Jancu.
Discover the grape variety: Erbaluce
Lively and mineral whites, pale golden colour, fresh and taut mouth with preserved acidity, with signature aromas of citrus (lemon, citron), green apple, white flowers (acacia) and mineral notes. Also made as Spumante sparkling and Passito dessert wine. Star of Erbaluce di Caluso DOCG in Piedmont. Autochthonous Piedmontese white grape from the province of Turin.
Informations about the Winery Tenuta Mosè
The Winery Tenuta Mosè is one of of the world's greatest estates. It offers 1 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
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.
