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LUNA DEL PARCO
Indicazione Geografica Tipica - Moscato Giallo Veneto
Made from Moscato Giallo Fiior d’Arancio grapes that are hand-picked in December. It has a golden colour with heady fragrances which remind apricot, peach, the flower of orange blossom, honey and butterscotch: It has a captivating sweetness. It’s the wine of friendship and love.
Moscato giallo
0%
Category: Dessert Wine
AWARDS RECEIVED
Acknowledgements:
- Merano Wine Festival: Luna del parco 2002
- IP83 Bibenda Associazione Italiana Sommelier: Luna del parco 2005
- Guida Bibenda 3 grappoli: Luna del parco 2007
- IP 87 Annuario dei migliori Vini Italiani – Luca Maroni “Guida Bibenda 3 grappoli”: Luna del parco 2008


TECHNICAL DATA AND CHARACTERISTICS OF THE WINE
Espandi
Wine: | Moscato Giallo Veneto |
---|---|
Vitigno: | Moscato giallo |
Vineyard: | Planted in 1981 |
Alcohol: | 12% |
Acidity: | 7.10 |
PH: | 3.49 |
Ground: | Volcanic, marly, calcareous |
Wine training system: | Spurred cordon |
Density: | 3000 vinestocks per Ha. |
Yield (per hectare): | 6 Hl |
Production: | 900 bottles of 0.500 l. |
Vinification: | Made from late-harvest grapes (beginning of December); short maceration of must and grape skins; cold stabilisation for 36 hours; fermentation for 7 days at 15°C in small stainless containers. After the draining off and the filtration with alcohol 13,5°C + 6 of residual sugar elevated in bottles for 4 months |
Colour: | Golden yellow which turns into amber yellow as time passes |
Fragrance: | Apricot, peach, fruit citrus and candid figs, honey, melon, caramel and custard |
Taste: | Sweet of great pleasantness, of silky softness |
Wine: | Moscato Giallo Veneto | Vitigno: | Moscato giallo |
---|---|---|---|
Vineyard: | Planted in 1981 | Alcohol: | 12% |
Acidity: | 7.10 | PH: | 3.49 |
Ground: | Volcanic, marly, calcareous | Wine training system: | Spurred cordon |
Density: | 3000 vinestocks per Ha. | Yield (per hectare): | 6 Hl |
Production: | 900 bottles of 0.500 l. | Vinification: | Made from late-harvest grapes (beginning of December); short maceration of must and grape skins; cold stabilisation for 36 hours; fermentation for 7 days at 15°C in small stainless containers. After the draining off and the filtration with alcohol 13,5°C + 6 of residual sugar elevated in bottles for 4 months |
Colour: | Golden yellow which turns into amber yellow as time passes | Fragrance: | Apricot, peach, fruit citrus and candid figs, honey, melon, caramel and custard |
Taste: | Sweet of great pleasantness, of silky softness |
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Fior D'arancio

