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Moscato

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Sub-region: Central Valley
Varieties: Moscato
Soil: Loam | Clay
Alcohol: 13%
Total Acidity: 6 g/L
Residual Sugar: 9g/L

 

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Age of vines: 35 years
Training system: Gobelet (no training system other than the vine itself)
Density: 6,000 plants/hectare
Yield: 14 tons/hectare 
Harvest method: Hand picked. Middle of March.

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Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon which help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.

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Maceration: Very brief cold maceration prior to fermentation.
Fermentation: Initiated with active dry yeast (Bayanus); temperature 16-18 degrees Celsius.

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Appearance: Bright golden color with yellow reflections.
Nose: White peach, quince and exotic fruits.
In Mouth: Nice volume yet fresh with hints of candied fruit and honey on the finish.

Pairing Recommendation: Foie Gras, Blue cheese

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