POSTERITÀ GOLDEN MUSCAT RAISIN WINE IGT DELLE VENEZIE  La Costa 75cl

POSTERITÀ GOLDEN MUSCAT RAISIN WINE IGT DELLE VENEZIE La Costa 75cl


Still white wine

La Costa

Euganean Hills, Padua (IT)

Volcanic soil


Denomination

IGT

%

Alcohol content


Moscato Giallo 100%

Historical background

The yellow Moscato, or Muscat, grape is one of the symbols of the Euganean hills, present on these sweet hills in vineyards since the Middle Ages. Moscato grapes spread about, especially under the rule of the Serenissima Republic of Venice and, thanks to its peculiar characteristics due to the volcanic origin of the soil, it has a particularly fine scent and a consistent taste.
Since many years ago, this historical vineyard has been harvested late so that the grape acquired a high sugar level, which makes the wine soft and velvety.
It is sometimes called a “meditation” wine, for it invites to some philosophical reflections stimulated by poems written by the famous poet Francesco Petrarca, who pointed out a few fundamental themes such as the meaning of life and of man, as well as the shortness of time that life gives us. Since life is short, it is a duty to leave something for the next generations, such as “Posterità”, a wine for those who will follow after and even a way to hand over the knowledge, culture and traditions. The continuity through generations brings fame, myth and, therefore, immortality. But the human being is mortal and everything that is “Eternal” does not belong to human beings but to the gods …….. To express its commitment to life and daily things so that traditions and all valuable things can go on, the La Costa company has made three different types of sweet wines: Posterità, a yellow Moscato wine, “Tempo” a white Moscato wine and “Eternità” a pink Moscato.
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Winemaking

Wine Preparation grapes handpicked late in the season, after 40/60 days, they are ripe. In this period, grapes are constantly selected and only the healthiest are left on the plants. The collected grapes are placed in a press and the must is cooled to 7-8 degrees in a steel tank for 12 hours at a controlled temperature so that it becomes less thick. Part of the must is fermented in barriques (wooden barrels) and part in steel tanks at a controlled temperature of 18-20° C.
Must is left resting for at least 6 months and is constantly controlled and also poured in other barrels if it has to get specific aromatic hues.
Later, the parts from the wooden barrels and steel tanks are joined together, filtered and bottled.

Wine tasting

A persuasive scent of rose, apricot, vanilla with hues of nut and rhubarb. Elegant and velvety to the palate with a decisive sweetness that is never overwhelming. Its pleasant taste and soft and typical aroma that distinguishes it.

Suggested matching

Recommended with anytime as a drink. Match with seasoned cheese, foie gras and creamy desserts.

Serving temperature

10-14°C

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