Manzoni Moscato
Vino dal colore rosa peonia, dal profumo intenso e persistente con note di fiori rosa, agrumi, litchis, fragole e pompelmo rosa. Al palato è dolce, aromatico e fragrante, con un gusto che ricorda l’uva d’origine. Perfetto con pasticceria secca, crostate alla frutta e macedonie. Disponibile esclusivamente in cantina.
“Better to berghene a potenza than to spreadghene a giossa.”
Manzoni Crossroads 0.13.25
The fruit of the careful selection work of Professor Luigi Manzoni, at the Conegliano oenology school, where, in the early 1900s, by cross-pollinating numerous grape varieties, he managed to create some valid crosses, including the Manzoni Moscato obtained from the union of Raboso Piave with Moscato d'Amburgo.
Ripening: end of September
Breeding: Free cordon
Vine density: 4000 plants/hectare
Soil: loose, pebbly, calcareous
Vinification: After harvesting, the grapes are subjected to a soft pressing (white vinification). After separation from the skins, the must
It is scrupulously cleaned before starting the real slow fermentation, to obtain an elegant wine.
Alcohol content: approximately 12% vol.
Description: This wine has a peony pink color. The intense and persistent aroma features notes of pink flowers, citrus, lychees, strawberries, and pink grapefruit. On the palate, it...
It is sweet, aromatic, fragrant, reminiscent of the original grape.
Pairings: it is ideal with dry pastries, fruit tarts, fruit salad but can also be enjoyed as an aperitif with snacks and cheeses.
slightly spicy.
Storage: Store in a cool place at 12-16°C, away from light, avoiding prolonged storage in the refrigerator.
Dopo la raccolta, le uve vengono sottoposte a soffice pressatura secondo il metodo di vinificazione in bianco.
Il mosto viene separato dalle bucce e scrupolosamente pulito, per poi avviare una lenta fermentazione che permette di ottenere un vino elegante, aromatico e fine, esaltando le caratteristiche varietali del vitigno.
