Project Description

MOSCATO I.G.T.

Theo

AVAILABLE FORMATS

750 ml (bottle)

ALCOHOLIC CONTENT

5.5% by vol.

GRAPE VARIETY

100% Moscato

GEOGRAPHIC LOCATION

First and second hill slope Oltrepo` Pavese (across Po river from Pavia) in the districts of San Damiano al Colle, Santa Maria della Versa and Volpara

VINEYARD CHARACTERISTICS

Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 300-350m a. s. l.. Traditional Gujot and spurred cordon cultivation methods

VINEYARD AGE

10/35 years

VINIFICATION

Obtained from a short maceration over the skins followed by a soft squeeze of grapes and immediate separation from the skins. The resulting must is placed in steel reservoirs ‘ Autoclaves’ where the initial fermatation gets underway according to the Martinotti method at a controlled temperature of 14-20 degrees Celsius for about 15-20 days. Subsequently the wine produced is then filtrated and bottled

REFINEMENT

Refiine in glass bottle for 3 months

ORGANOLEPTIC CHARACTERISTICS

Characteristic straw-yellow colour with greenish tones. Fresh with floral notes and very fruity with aromas of apple, pear, peach, plum and citrus fruits. Taste is sweet, elegant and well structured. Good persistency of lingering aromas

GASTRONOMIC ACCOMPANIMENT

Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter ‘Colomba’ and the Christmas ‘Panettone’

SERVE AT 8°
MOSCATO I.G.T.

Theo

Theo

AVAILABLE FORMATS

750 ml (bottle)

ALCOHOLIC CONTENT

5.5% by vol.

GRAPE VARIETY

100% Moscato

GEOGRAPHIC LOCATION

First and second hill slope Oltrepo` Pavese (across Po river from Pavia) in the districts of San Damiano al Colle, Santa Maria della Versa and Volpara

VINEYARD CHARACTERISTICS

Soil derived from disintegration of arenaria and calcareous rocks with a high clay component, located at 300-350m a. s. l.. Traditional Gujot and spurred cordon cultivation methods

VINEYARD AGE

10/35 years

VINIFICATION

Obtained from a short maceration over the skins followed by a soft squeeze of grapes and immediate separation from the skins. The resulting must is placed in steel reservoirs ‘ Autoclaves’ where the initial fermatation gets underway according to the Martinotti method at a controlled temperature of 14-20 degrees Celsius for about 15-20 days. Subsequently the wine produced is then filtrated and bottled

REFINEMENT

Refiine in glass bottle for 3 months

ORGANOLEPTIC CHARACTERISTICS

Characteristic straw-yellow colour with greenish tones. Fresh with floral notes and very fruity with aromas of apple, pear, peach, plum and citrus fruits. Taste is sweet, elegant and well structured. Good persistency of lingering aromas

GASTRONOMIC ACCOMPANIMENT

Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter ‘Colomba’ and the Christmas ‘Panettone’

SERVE AT 8°