
Winery Val d'OcaMos Moscato Spumante Dolce
This wine generally goes well with sweet desserts
The Mos Moscato Spumante Dolce of the Winery Val d'Oca is in the top 70 of wines of Veneto.

Food and wine pairings with Mos Moscato Spumante Dolce
Pairings that work perfectly with Mos Moscato Spumante Dolce
Original food and wine pairings with Mos Moscato Spumante Dolce
The Mos Moscato Spumante Dolce of Winery Val d'Oca matches generally quite well with dishes of sweet desserts such as recipes of rice with milk.
Details and technical informations about Winery Val d'Oca's Mos Moscato Spumante Dolce.
Discover the grape variety: Calitor blanc
Simple, light whites for drinking young with a pale golden colour, an airy palate with low acidity, and discreet aromas of white flowers, white-fleshed fruits and neutral notes. Productive and rustic, accessible easy-drinking profile. Almost extinct today, surviving in a few conservatory vineyards in Provence and Languedoc for its heritage value. White-berried mutation of Calitor noir, an ancient variety from south-eastern France and the Mediterranean rim.
Last vintages of this wine
The best vintages of Mos Moscato Spumante Dolce from Winery Val d'Oca are 2019, 0
Informations about the Winery Val d'Oca
The Winery Val d'Oca is one of of the world's greatest estates. It offers 42 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.














