![](\"https:\/\/vanzini-wine.com\/wp-content\/uploads\/2025\/11\/BT_Vanzini_Tycho.png\" "\\"BT_Vanzini_Tycho\\"")
<\/span><\/div><\/div><\/div>MOSCATO SPARKLING V.S.Q.A.<\/h5><\/div>Tycho<\/h2><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>6% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Moscato<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Tycho<\/h2><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/a><\/div><\/div><\/div><\/div><\/div>AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>6% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Moscato<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
AVAILABLE FORMATS<\/h5><\/div>750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>6% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Moscato<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
750 ml (bottle)<\/p>\n<\/div>
ALCOHOLIC CONTENT<\/h5><\/div>6% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Moscato<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
6% by vol.<\/p>\n<\/div>
GRAPE VARIETY<\/h5><\/div>100% Moscato<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
100% Moscato<\/p>\n<\/div>
GEOGRAPHIC LOCATION<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
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<\/p>\n<\/div>
VINEYARD CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
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<\/p>\n<\/div>
VINEYARD AGE<\/h5><\/div>10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
10-35 years<\/p>\n<\/div>
VINIFICATION<\/h5><\/div>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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
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 \u2018 Autoclaves\u2019 where the initial fermatation gets underway according to the Martinotti method ( whereby the primary fermentation occurs in an enclosed environment at reduced pressure and a controlled temperature of 14-20 degrees Celsius) for about 15-20 days. Subsequently the wine produced is then filtrated and bottled<\/p>\n<\/div>
REFINEMENT<\/h5><\/div>Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Refined in glass bottle for 3 months<\/p>\n<\/div>
ORGANOLEPTIC CHARACTERISTICS<\/h5><\/div>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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
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<\/p>\n<\/div>
GASTRONOMIC ACCOMPANIMENT<\/h5><\/div>Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
Very well suited to desserts. Ideal with tradtional italian cakes such as the Easter \u2018Colomba\u2019 and the Christmas \u2018Panettone\u2019<\/p>\n<\/div>
SERVE AT 6\/8\u00b0<\/h5><\/div><\/div><\/div><\/div>RED WINES<\/a><\/p>\n<\/div>
RED WINES<\/a><\/p>\n<\/div>