Moscato Rosa DOC 2016 375ml CASTEL SALLEG

South Tyrol Moscato Rosa DOC

A rare pleasure in a small edition

Castel Sallegg and Moscato Rosa. These two terms have long belonged together in South Tyrol. Not without reason, it was the Princes of Campofranco, ancestors of the
current owner Count Georg von Kuenburg, who in 1892 brought this noble grape variety with them when they moved from Sicily to Sallegg Castle in Caldaro and planted it in
the warmest soil on Lake Caldaro, where it thrived magnificently. Today, the rose muscatel is one of the rarest varieties in the world. The Moscato Rosa of Castel Sallegg
grows at the Seehof in St. Josef am See at 230 m above sea level on the traditional pergola.

The production of this wine is very limited: Depending on the weather, Moscato Rosa may not be bottled at all in certain years. Otherwise, up to 1,000 bottles are bottled per
vintage.

Tasting Notes:
A dessert wine whose colour is characterised by a dense raspberry red.
On the nose, rich aromas of roses, fine fruit components distantly reminiscent of lychee and ripe, very complex raspberry flavours, supported by an elegant spiciness in the
background.
Very opulent, repeating the aromas of the fragrance, this powerful wine type presents itself on the palate.
Serving temperature: 10-14°C
Shelf life: Up to 30 years. Moscato Rosa is Castel Sallegg's most famous wine and, as a variety, is one of the rarest in the world.
Food recommendation: Ideal with mature, spicy cheeses, foie gras, desserts with berry fruits (but with sugar restrained). Also perfect as a stand-alone wine in the sense of
a meditation wine.
Grape variety: 100% Moscato Rosa - Selection Kuenburg: Autochthonous variety.
Site: Kaltern - Seehof: 230 m above sea level. Gravel and reddish, ground Grödner sandstone. Warm, air-permeable soils with a special microclimate in the immediate
vicinity of Lake Kaltern.
Growing system: Traditional pergola
Yield per vine: 0.5 kg - 8 hl/ha due to natural trickling.
Vinification: The grapes are harvested very late with a minimum gradation of 32°KMW (160 Öchsle). This is followed by a week of maceration in stainless steel tanks.
Maturation: 1 year in stainless steel barrels, followed by 12 months in the bottle.
Alcohol: 11 ,7 %
Acidity: 7,4 g/l
Residual sugar: 180,8 g/l