Winery Via VerdeExpressions Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
The Expressions Muscat of the Winery Via Verde is in the top 90 of wines of Melnik.
Wine flavors and olphactive analysis
On the nose the Expressions Muscat of Winery Via Verde in the region of Melnik often reveals types of flavors of floral.
Food and wine pairings with Expressions Muscat
Pairings that work perfectly with Expressions Muscat
Original food and wine pairings with Expressions Muscat
The Expressions Muscat of Winery Via Verde matches generally quite well with dishes of spicy food or sweet desserts such as recipes of creole chipolatas or apple pie.
Details and technical informations about Winery Via Verde's Expressions Muscat.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Expressions Muscat from Winery Via Verde are 2015, 0
Informations about the Winery Via Verde
The Winery Via Verde is one of of the world's greatest estates. It offers 6 wines for sale in the of Melnik to come and discover on site or to buy online.
The wine region of Melnik
The wine region of Melnik of Bulgaria. Wineries and vineyards like the Domaine Zagreus or the Logodaj Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Melnik are Melnik, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Melnik often reveals types of flavors of cherry, red fruit or walnut and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
