Winery Val d'OcaMoscato Dolce
Sparkling wine
This wine generally goes well with sweet desserts
The Moscato Dolce of the Winery Val d'Oca is in the top 80 of wines of Veneto.
Wine flavors and olphactive analysis
On the nose the Moscato Dolce of Winery Val d'Oca in the region of Veneto often reveals types of flavors of tree fruit.
Food and wine pairings with Moscato Dolce
Pairings that work perfectly with Moscato Dolce
Original food and wine pairings with Moscato Dolce
The Moscato Dolce of Winery Val d'Oca matches generally quite well with dishes of sweet desserts such as recipes of plain cupcakes.
Details and technical informations about Winery Val d'Oca's Moscato Dolce.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Moscato Dolce from Winery Val d'Oca are 2008, 0, 2013
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
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
