• Riofavara Sicilia Moscato Vigna Miucia Mizzica 2023
  • Riofavara Sicilia Moscato Vigna Miucia Mizzica 2023
1 2
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Riofavara Sizilien Sicilia DOC Weine

Riofavara

Riofavara Sicilia Moscato Vigna Miucia Mizzica 2023

Weißwein ökologisch still aromatisch

Bio und nachhaltig
  • Riofavara Sicilia Moscato Vigna Miucia Mizzica 2023
  • Riofavara Sicilia Moscato Vigna Miucia Mizzica 2023
1 2
Mehr anzeigen
Riofavara Sizilien Sicilia DOC Weine
CHF 15.50
CHF 15.50
Sale Ausverkauft
Sofortige Verfügbarkeit Letzte 2 Flaschen verbleibend
Denomination Sicilia DOC
Size 0,75 l
Alcohol content 12.5% nach Volumen
Area Sizilien (Italien)
Grape varieties 100% Moscato Bianco/Moscato Reale
Aging After fermentation, a long maturation on the lees follows until December (Bâtonnage) In steel and bottle for 8 months.
Vollständige Details anzeigen

Details

Profumo

Parfüm

On the nose white peach, yellow fruit and green tea.

Colore

Farbe

Light yellow with light green reflections.

Gusto

Geschmack

On the palate it is subtle and agile, well balanced, light.

Servieren bei:

08 - 10 °C.

Langlebigkeit:

03 – 05 Jahre

Junge und frische Weißweine

Kombinationen

Fisch
Käse
Magerer Fisch

Produzent
Riofavara
Von diesem Weingut
Riofavara is a family-run winery in the Val di Noto in south-eastern Sicily, located in the heart of the production region of the famous Sicilian grape Nero d'Avola. Mehr lesen
Produktionsbereich: Sizilien
Sizilien
Riofavara

Name Riofavara Sicilia Moscato Vigna Miucia Mizzica 2023
Type Weißwein ökologisch still aromatisch
Denomination Sicilia DOC
Vintage 2023
Size 0,75 l
Alcohol content 12.5% nach Volumen
Grape varieties 100% Moscato Bianco/Moscato Reale
Country Italien
Region Sizilien
Vendor Riofavara
Origin C.da Miucia, Ispica
Soil composition Dense soil with calcareous and clayey substrate.
Cultivation system Spurred cordon trained.
Plants per hectare 4500
Harvest ing is by hand in the first few days of August in order to obtain grapes with good acidity and to maintain a sugar level appropriate for the type of wine.
Fermentation temperature 10/14 °C
Wine making The grapes are only destemmed and cooled to 10° in order to preserve all the aromatic precursors, followed by soft pressing with fractioned extractions and static decantation of the must with inoculation of the previously activated must, long, slow fermentation at a low temperature of 10/14 °C.
Aging After fermentation, a long maturation on the lees follows until December (Bâtonnage) In steel and bottle for 8 months.
Total acidity 7.95 gr/L
PH 3.03
Allergens Contains sulphites