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Muscat ottonel – Visum
d

Ctra. de Sant Sadurni a Ordal, Km.4
Els Casots – 08739 Subirats – Barcelona
Tel. +45 145 66 37

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Muscat ottonel

35 lei

An expressive wine, with aromas of orchard fruits, perfume of melon in post taste, with a smooth and refreshing acidity.

  • Appearance: Clear and bright golden yellow.
  • Smell: Delicate but intensely scented bouquet with shades of elderberry flower and fresh fruit with white core.
  • Taste: fragrant in rich aromas of orchard fruit, wrapped in fine flower scent and musky accents.
  • Serving: at 8 -10 ° C, along with fresh cheeses, appetizers, raw salads or fish.
  • Type of grape: Muscat Ottonel.
  • Type of wine: White, dry, DOC – CMD Dealu Mare.
  • Vol. Alc.: 13,4%.
  • Production Area: Dealu Mare –Valea Calugaresca Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Wine making: The grapes were manually selected in small crates and were carefully selected, destemmed and left for cryo – maceration in stainless steel tanks for 24 hours. The resulting must after leakage-pressing was gravitationally cleared.
  • The controlled fermentation took place at a temperature of 14-16 ̊C. After the alcoholic fermentation was completed, the wine was stabilized, conditioned and bottled.
Category:

Description

An expressive wine, with aromas of orchard fruits, perfume of melon in post taste, with a smooth and refreshing acidity.

  • Appearance: Clear and bright golden yellow.
  • Smell: Delicate but intensely scented bouquet with shades of elderberry flower and fresh fruit with white core.
  • Taste: fragrant in rich aromas of orchard fruit, wrapped in fine flower scent and musky accents.
  • Serving: at 8 -10 ° C, along with fresh cheeses, appetizers, raw salads or fish.
  • Type of grape: Muscat Ottonel.
  • Type of wine: White, dry, DOC – CMD Dealu Mare.
  • Vol. Alc.: 13,4%.
  • Production Area: Dealu Mare –Valea Calugaresca Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Wine making: The grapes were manually selected in small crates and were carefully selected, destemmed and left for cryo – maceration in stainless steel tanks for 24 hours. The resulting must after leakage-pressing was gravitationally cleared.
  • The controlled fermentation took place at a temperature of 14-16 ̊C. After the alcoholic fermentation was completed, the wine was stabilized, conditioned and bottled.

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