Moscato grapes have found a most exceptional
"dwelling" on high Oltrepò Pavese hills,
thanks to the soil composition and to the micro climate
of the region. However there is a small part of this "dwelling",
a small plot of land, that due to its particular exposure
to the sun and to its "humus", became famous in
the area: this is the Soleggia vineyard. The Soleggia vineyard
belongs to the Caseo Estate and from these valuable and
rare Moscato grapes we made (in a limitated quantity) the
SOLEGGIA passito wine.
| THE GRAPES:
|
100% Moscato grapes.
|
| THE VINEYARDS:
|
it is the
oldest of the Caseo Estate (65 years) and it is in
the sunniest position because the vines are in axis
with the sun. The bunches have rare grapes. The soil
is poor and on a hill declining from an elevation
of 450 down to 350 metres. The temperature range is
of 15-17 degrees day/night. The output is only 5.000
kilos per hectare; the yield in wine is 37-38%.
|
| THE FERMENTATION:
|
overripe
grapes are harvested manually in the last week of
October with precise selection of the bunches that
are stored in small cases. Afterward the grapes are
withered for 2 months, with a futher selection. Those
that are finally chosen are pressed with a light crush.
The juice is stored in barriques where a slow alcoholic
fermentation begins.
|
| THE MATURATION:
|
6 months
in Nevers and Tronçais barriques; 3 more months
in vats.
|
| THE WINE:
|
on the eye
it has a strong straw-yellow colour with golden tinges.
On the nose it is intense and full, with honey, cooked
fruit and chocolate flavours. On the palate it is
warm, smooth, balanced and pleasantly long lasting.
|
| ANALYTICAL DATA:
|
alcohol
16%; total acidity 5,65; ph 3,45; sugars 120 gr./l.
|
| STORAGE:
|
5 - 6 years
in bottles stored in a dark and dry place.
|
| FOOD COMBINATION:
|
served at
12° - 14° it is ideal with fresh cheeses and
pastries. Excellent as a "meditation wine".
|
| |
|
THE
TRADITION
AND THE SCIENCE
OF WINE |
|
|
|
|
Soleggia |
Moscato Passito |
Oltrepò Pavese D.O.C. |
|
