Bianconero Moscato
Bianconero Moscato
Bianconero Moscato

Bianconero Moscato

VNB750B00166
€8.36

Fine sweet smell of Moscato grapes transmitting elegant aromas of yellow rose. The innate elegance of Bianconero Moscato of Azienda Agricola Moroder, is characterized by a sugary enchanting and penetrating flavour, while the pleasant freshness makes it a drink to be consumed in any occasion, even a delicious ingredient for your cocktails. Ideal as a dessert wine. 

Type: Moscato Wine
Producer: Azienda Agricola Alessandro Moroder  
Made in: Italia 
Alcohol content: 6.5% vol

 

The grapes for the production of Bianconero Moscato of Moroder come from vineyards located in the rolling hills of Conero Promontory. The vineyard is cultivated with Guyot system, using ground very clayey and calcareous. As for the wine, the soft pressing of the grapes were followed by slow fermentation in autoclave at 18 ° C stopped with the cold when it reaches about 6 ° alcohol. Serve it at a temperature not exceeding 8 ° C. 

Moroder
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Azienda Agricola Alessandro Moroder. Frazione Montacuto, 112. 60129 Ancona.The Moroder family, originating from Val Gardena, after having perfectly rooted in the territory of Ancona with thriving businesses, has decided to passionately dedicate to agriculture, focusing exclusively on the production of the wine, so much to do Rosso Conero an excellent product. Always oriented towards the production of high quality wine, the company Moroder focus on the cultivation of wine grapes, native of the Conero, achieving in 1988 the "Tre Bicchieri"of Gambero Rosso. Today the company is one of the top viticulture in the Marche and is a member of the Committee Grandi Cru of Italy.

Grapes from white and black berry vines. Contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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