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

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


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