Moscatel Setúbal 96, 1996


Method

Geology Soil: Clay and limestone

Vine varieties: Moscatel Setúbal

Pruning system: Integrated Production method, with maximum respect for the environment and soil

Average Age of Vines: 20 years

Media Production: 6 hl/ha

Vinification Process: Prepared in deposits were grapes undergo a slight fermentation, and then added vinous spirit in order to block it. Maceration lasts about 5 months. Minimum 10 years aging in old French oak barrels

Analytical Control

Alcohol: 17 %

Total Acidity: 4 gr/l

Residual sugar: 180

Dry Extract:290 gr/l

pH: 3.9

Organoleptic Characterization

Visual Appearance: Topaz color with greenish reflections

Appearance olfactory: Extraordinary power and very complex aromas due to its evolution, denoting hazelnuts, orange blossom and honey.

Appearance taste: The palate is an unctuous with freshness.

Recommended temperature for tasting: 14 ºC

Other Information

Bar Code: 5602168009458

Quantity: 20000 garrafas

Price:

Enologist recommendations: Ideal as appetizer and dessert, of cheese

Prizes

  • Portuguese Moscatel Trophy
    IWC London, 2015
  • Moscatel de Setúbal Trophy
    IWC London, 2015
  • Gold Medal
    IWC London, 2015
  • Medalha de Bronze - Bronze Medal
    IWC, 2005
  • Medalha de Ouro e Melhor Moscatel de Setúbal - Palmela
    Concurso de Vinhos Engarrafados da Comissão Vitivinicola Nacional da Península de Setúbal, 2005

Download

Technical Sheet: FTMoscatel96Sivipa_2016.pdf

 

Printable Version

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selected wine estate by vinjournalen.se

We are one of a few selected Portuguese wine producers at Vinjournalen.se, an online wine magazine.