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05 - 10 years moscato bianco/moscato reale wines

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89
White organic still aromatic
HK$ 119.00
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White classic method sparkling wine dessert wine aromatic
HK$ 153.00
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91
White green classic method sparkling wine aromatic
HK$ 326.00
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88
White organic sparkling ancestral method dessert wine
HK$ 167.00
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White organic still dry aromatic
HK$ 140.00
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White naturally sweet dessert wine aromatic
HK$ 242.00
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Information about Moscato Bianco/Moscato Reale

Grape variety Moscato Bianco/Moscato Reale
Synonyms Moscato, Moscatello, Moscatellone, Moscatello di Canelli, Moscato di Trani, Muscat Blanc à Petit Grain, Muscat de Chambave, Muscat, Muskateller, Moscato Reale, Gelber Muskateller
Grape colour White grape
Aromas Semi-Aromatic
Vigour Good
Ripening Mid September.
Productivity Good and regular.
Areas of cultivation It is very widespread especially in Piedmont and Oltrepò Pavese; Is also present in the provinces of Padua, Siena, Bari and Siracusa.
History With Malvasia it is among the oldest varieties existing in our peninsula, spread all over the region. Almost all Italian wines called Moscato are actually made from this vine. The name Muscat, then translated into Italian, is probably due to the Latin spelling muscum, which indicated the characteristic scent of moss emanated from the grains of this vine. In ancient times they were called anathelicon moschaton by Greeks and Apian from the Romans.
Ampelographic features Leaf: pentagonal (orbicular - temp.); Average size (or small - sir); Three- and quinquelobata (5 lobates - Eug., Tr.), With limb pectoral breast (narrow V with superimposed edges - Eug; V with overlapping edges - Tr, closed elixid, and even with overlapping edges - Temp .); Upper side limbs closed with superimposed edges (narrow U with parallel or overlapping edges, deep - Eug., In closed loop - Tr., Tightly closed, with sometimes overlapped edges - Sir; closed elixidals, sometimes overlapped - Temp.) ; Lower V-breasts more or less open and not always marked (V narrow narrow - Eug; open, median, deep V - Temp.); Top sheet glabra, bottom slightly glabrous (with some hair on ribs of 1st and 2nd order - Eug .; aracnoidea - Sir.); Flat flap, slim, flat lobbies (bent to eaves, often with lobes intertwined - Eug; lobed light lobes - Tr; wavy flap - Temp.); Wrinkled, corner at the top of the limbs acute terminals (dull - eug.); Wavy edge surface (smooth - Eug., Tr., Wavy - Sir, Temp.); Color of light green ribs, slightly rosé to the base (green - Eug., Sir., Temp.); Very pronounced teeth, sharp, irregular, convoluted, narrow-base (wide-base, medium-long, sharp teeth, very sharp and sharp teeth) is one of the most salient characters, which also recognize this far Vine when it is blended with others; color top dark green; lower light green (light green too super - Eug., Sir); opaque; protruding ribs. Bunch: Medium size (small - Tr, medium or small - Sir, Temp); Compact (medium compact - Tr., Clamped or semi-clamped - temp.); Cylinder-conical cylinder (pyramidal cylinder - cylindrical - temp.); With one or more rarely two short wings; Visible, medium-sized, semi-woody grass (herbaceous - Eug; woody, short and large - Tr., Semi-woody, thin - Sir, short, semi-woody - Temp.). Acino: average size (or a little less - Eug; small - Tr.); Spheroid, with persistent navel (not persistent - sir); prominent; Circular section; Slightly pruinous, golden yellow color, which becomes amber in the exposed part of the sun, with characteristic thick, thick, thick scabies; Thick pulp (springs - Tr., Sir; almost soft, melted - Temp.); Flavor sharply muscat, sweet; Short pedestal, light green, rather slim; Evident, green (unclear - sir, temp); Short brush, rather large yellow; Separation of the acine from the pedicle easy (rather difficult - Tr., Difficult - Sir, Temp).
Characteristics of the wine obtained from this grape variety Straw yellow wine with accentuated golden nuances. The scent is very intense and aromatic, fruity and floral, with hints of rose, peach and sage. The taste expresses sweetness and softness, pseudo-caloric sensations just mentioned and pleasant freshness; The final in the mouth is aromatic and delicately bitter.
Notes Needs: Moscato is one of the most demanding vines in the field, even though it is distributed in a vast area. But in the same region, even a few hundred meters away, the conditions favorable to affordable crops and the obtaining of truly valuable products cease to exist. This is particularly controllable in the Italian region where it is most important for both production and world renown of the wines that they obtain, namely Piedmont, or rather that hilly complex, which is largely in Provence. Of Asti, Alessandria and Cuneo, and has center for Canelli. It should be noted that the altitude of this area ranges from 100 to 400 meters; However, most Moscato grapes are between 200 and 280 meters. Geologically, the soils are almost all belonging to the Miocene, and above all to the Miocene (Langhiano-elveziano), and to the upper Miocene; Only a much smaller part of the lower Pliocene (or Messinian). The so-called tufacei-marnian soils are predominant, and in them the white tuffs (limestone); But also those in which the clayey, grayish-blue rocks prevail, often alternating with sandstone soil, which give compactness almost as building stones; On the other hand, with shelves of loose, sandy or pebbly materials.

Images Moscato Bianco/Moscato Reale

Moscato Bianco/Moscato Reale 1
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