Chambave Moscato Passito Prieuré 2019 - LA CROTTA DI VEGNERON

TYPE Valle d'Aosta DOC Chambave Moscato Passito

PRODUCTION AREA Chambave, Saint-Denis, Châtillon, Verrayes at 450-680 meters above sea level. Vineyards facing south-east, south-west and north-east.

VARIETY Moscato Bianco 100%

TYPE OF SOIL Soils of morainic origin, mainly composed of sand (80%) and, for the remainder, of silt. The clay content is minimal (at most 10%). In fact, these are sub-alkaline soils rich in skeleton, usually not very deep.

VINIFICATION The harvest is done according to the altitude. The best bunches are selected for ripeness and skin integrity. Drying in small boxes in a protected environment for 60/70 days. In steel, with cold prefermentative skin macerations for 36 or 48 hours. Fermentation at 16 degrees even for 30 days.

TRAINING SYSTEM Guyot, sapling, spurred cordon

COLOR Intense golden yellow, crystalline, consistent

BOUQUET Very intense and persistent aromas, aromatic, full, floral and fruity, fine. Acacia, thyme, sage, dried violet, yellow peach, sweet almond and honey are recognized.

PAIRING Desserts, especially tiles. Fatty liver, spicy and blue cheeses.

TASTE Sweet, warm and soft, full, round. Full-bodied wine with an intense and persistent taste. Final sensations: sweet, almond and honey

NOTES In 1494 Giorgio di Challant offered Charles VIII, King of France, the Moscato Passito di Chambave. As many testimonies attest, this nectar was produced since ancient times. The best bunches of white Moscato are left to dry in particular airy environments; at the end of the drying, the grapes are vinified in the traditional way: the resulting wine is left to rest for at least 12 months.

AGING Aging for 12 months in steel, keeping the wine on the fine fermentation lees with frequent bâtonnages.