Winery Terra AndinaMoscato Sparkling
Sparkling wine
In the mouth this sparkling wine is a with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Moscato Sparkling from the Winery Terra Andina
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Moscato Sparkling of Winery Terra Andina in the region of Bahia is a with a nice freshness.
Food and wine pairings with Moscato Sparkling
Pairings that work perfectly with Moscato Sparkling
Original food and wine pairings with Moscato Sparkling
The Moscato Sparkling of Winery Terra Andina matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cassoulet, skate wing with caper butter or spaghetti with shrimp and cream.
Details and technical informations about Winery Terra Andina's Moscato Sparkling.
Discover the grape variety: Négret Canourgue
Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.
Last vintages of this wine
The best vintages of Moscato Sparkling from Winery Terra Andina are 0
Informations about the Winery Terra Andina
The Winery Terra Andina is one of of the world's great estates. It offers 56 wines for sale in the of Bahia to come and discover on site or to buy online.
The wine region of Bahia
Bahia is one of Brazil's 26 states, located in the middle of the vast country's east (Atlantic) coast. Despite its proximity to the Equator, Bahia is home to wine producing Grapevines. These are almost exclusively located in the Vale do São Francisco, one of the world's most extreme wine regions. However Bahia's agricultural economy is focused much more heavily on cacao (of which it is Brazil's main producer) and soybeans.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
