October Sweet Club

Sweet Wine ClubLa Cantina Pizzolato - Moscato DolceLa Cantina Pizzolato
Moscato Dolce
Treviso, Italy

NECTAR WINE STYLE

The Organic and Vegan Dolce, or sweet, Moscato Sparkling Wine of the “So Easy” line is one of the trendiest wines in La Cantina Pizzolato’s range. Bright gold color. Aromas of honeysuckle, ripe apricot, and angel food cake with a round, vibrant, sweet medium-to-full body and a smooth, refreshing, medium-length peach nectar, sweet apple, orange marmalade, and honey finish with no oak flavor. A balanced and floral Moscato that is sure to please fans of the varietal.

Food Pairing Recommendations:
This wine can be served with all types of desserts and especially with creamy desserts. Suggested also as an aperitif with some fresh fruit or herbal and spicy cheeses.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Analysis:
6.5% alcohol / volume
Appellation: Moscato I.G.T.
Varietal: 100% Moscato (Muscat)
Residual Sugar: 89 gr/l
Acidity: 5.4 gr/l
Critical Acclaim:

  • Silvier Medal at AWC Vienna 2017
  • Silver Medal at IWSC International Wine&Spirits 2017
  • Diploma di Merito at Mostra Vini Triveneto of Camalò 2018
  • Silver Medal at 42° Mostra del Vino of Candelù 2017
  • DAMA D’ORO and PREMIO “TULLIO DE ROSA” as Best Sparkling wine at Enoconegliano 2017
  • Admission to the book 5StarWines of Vinitaly 2018 with 90/100
  • Bronze medal at Decanter World Wine Awards 2018

 

Production:
Using soft pressing, the must remains in steel pressurized tanks, with Charmat method for 2 months, reaching up to a pressure of 2.5 atm. The bottle has been covered with a sleeve that recalls the bubbles with a floral design and communicates its personality from the first impact. Packaging is completely recyclable as the sleeve can be removed.

ABOUT THE WINERY:
Founded in 1981, the company initially focused on the cattle industry and the cultivation of kiwi, peaches, strawberries, apples and pears. Grapes and wine eventually became their top selling products. In 1987, the winery started to bottle their own way – mainly producing Verduzzos, Merlots and Cabernets. Motivated by the belief that everyone should have the opportunity to drink healthy wines, the winery obtained their organic certification in 1991, the year in which the certification system was born in Italy. By 2012, the Pizzolato winery had achieved their Vegan certification. Since then, many sustainable choices have been consolidated, towards a organic innovation of the entire winery, as well as of the product.

Owner, Settimo

Owner, Settimo Pizzolatool

The present owner, Settimo Pizzolato, has many years of experience enriched by five generations that preceded him. His organic farming allows him to have good health and the ability to enrich the organic treasure that his company has. He balances the ecosystem of his land with the organization of his winery to create a wine that is a result of healthy natural grapes from his vineyards. These grapes create a wine that will remind you the tradition and well being when you taste it. Learn more about Pizzolato Winery here.

It’s been more than thirty-five harvests and I feel like I have lived so many lives; each year, each vintage is an adventure in itself, difficult, unique and unforgettable. We want to produce a wine that is suitable for everyone, can be paired with every meal, vegan or not; the most important thing is that it must be a good wine. – Settimo


Botani MuscatJorge Ordóñez & Co.
Botani Muscat Frizzante

Sierras de Málaga, Spain

NECTAR WINE STYLE

A delicate, lightly sparkling wine with a flowery, exotic nose characterized by aromas of lychee and stone fruit. This wine is 100% Muscat of Alexandria – one of the oldest clones of the Muscat family and one of the only remaining genetically unmodified vitis vinifera cultivars remaining in the world today. The seafaring Phoenicians transplanted this grape from Alexandria, Egypt to Málaga 3,000 years ago.

Food Pairing Recommendations:
Enjoy this versatile liquid gold nectar of the gods on its own or with strong cheeses, figs, pâtés, pastries and desserts. This wine should always be enjoyed well chilled.

WineStyles’ Wine and Cheese Pairing:
Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a blue cheese. Learn more about our wine and cheese pairings here.


Analysis:
9.5% alcohol / volume
Denominacion de Origen: D.O. Málaga & D.O. Sierras de Málaga
Varietal: 100% Muscat of Alexandra
Critical Acclaim:

  • 89 pts. Jeb Dunnuck
  • 89 pts. Wine Enthusiast Magazine
  • 87 pts. Robert Parker Wine Advocate

Production:
Planted on multiple old mountainside vineyards. The vineyards in Málaga are the most extreme in all of Europe. The mountainside vineyards are planted at inclinations of up to 70°. There is no terracing, ladders, or mechanization to assist with the harvest. The winery uses traditional dry farmed viticulture and organic Gobelet trained vines. Everything is cultivated completely by hand, with minimal human intervention; the majority of the vines receive no treatments whatsoever. Primary fermentation takes place in stainless steel tanks using wild yeast. Secondary fermentation takes place in stainless steel tanks following the Charmat method of sparkling wine production.

ABOUT THE WINERY:
Sierras de MálagaBodegas Jorge Ordóñez Málaga, located in Ordóñez’s hometown, was founded in 2004- a partnership between Ordóñez and the Kracher family of Austria. The winery was founded with the goal of resuscitating the centuries long tradition of winemaking in Málaga, which was destroyed by the phylloxera plague in the 19th century. It was Jorge’s dream to champion his home region and restore it to its former glory.


Jorge Ordóñez Málaga produces its dry and sweet wines from Muscat of Alexandria; one of the world’s only remaining ancient (genetically uncrossed) grape varieties and the most important for commercial wine production. The Muscat of Alexandria vineyards used by Jorge Ordóñez Málaga were planted between 1902 and 1974 on un-terraced mountainside vineyards. The vast majority of steep vineyards in Europe have terraces or are mechanized in some way to protect workers and assist with harvest; the vineyards in Málaga, however, have remained untouched. All pruning and harvesting is done by hand, and mules carry six 33 pound boxes up the slopes at a time. An absolutely heroic form of viticulture.

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