Winery Vigne DeriuOroere Moscato di Sardegna Passito
This wine generally goes well with
The Oroere Moscato di Sardegna Passito of the Winery Vigne Deriu is in the top 0 of wines of Moscato di Sardegna.
Details and technical informations about Winery Vigne Deriu's Oroere Moscato di Sardegna Passito.
Discover the grape variety: Tchkhaveri
A very old variety that has been cultivated for a very long time in Georgia and that can also be found in Moldavia, ... . - Synonymy: chkhaveri, tchkhvaveli (for all the synonyms of the grape varieties, click here!).
Informations about the Winery Vigne Deriu
The Winery Vigne Deriu is one of of the world's greatest estates. It offers 7 wines for sale in the of Moscato di Sardegna to come and discover on site or to buy online.
The wine region of Moscato di Sardegna
The wine region of Moscato di Sardegna is located in the region of Sardaigne of Italy. Wineries and vineyards like the Domaine Gallura or the Domaine Piero Mancini produce mainly wines sparkling and sweet. The most planted grape varieties in the region of Moscato di Sardegna are Vermentino, they are then used in wines in blends or as a single variety. On the nose of Moscato di Sardegna often reveals types of flavors of earth, spices.
The wine region of Sardaigne
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.