The White Moscato is characterized by its yellow-green tint. It is slightly bubbly, aromatic, subtly sweet, fun, and bursting with charm. The grapes arrived at the winery in the early morning after being mechanically harvested. They are immediately gently pressed and quickly transferred to an insulated, chilled stainless steel tank. The white must is cooled to a temperature of 0°C in order to prevent fermentation and ensure that sedimentation takes place. The must spends about 36 hours in a stainless steel tank, until the sediment sinks to the bottom, and is then filtered. When the juice is clear and clean, it is transferred to a different stainless steel tank, where it undergoes a second cooling to 0°C to prevent fermentation. Three weeks before the Moscato is bottled, a controlled fermentation process begins in a pressurized tank. The temperature of the juice is raised, and it is transferred to the tank to ferment. The pressurized tank preserves the natural gas produced by the process, preventing it being lost to the atmosphere. Fermenting the juice takes six days at a temperature of 16°C in order to reach the required level of alcohol and sweetness. The natural fermentation is stopped by cooling the wine to 0°C, thereby maintaining the sweetness and natural bubbles.
Varietals
No
Type:
Table Wine
Alcohol %
5.40%
Case Size:
12
Size:
750 ml
Color:
White
Dryness:
No
Mevushal
Mevushal
Producer
Teperberg
Region
Israel
Vintage:
2014
Kosher For Passover
Yes
Supervision
Teperberg
Teperberg Winery is famous for being the first family winery established in modern Israel as it was started by patriarch Avraham Teperberg when he emigrated from Austria in the 1800s. Five Generations later Motti Teperberg is now running the winery - or the technical director as they refer to it in France. He is bringing the winery into the 21st century with the move to a much more innovative and creative space for the winery in the Judean Hills near Kibbutz Tzora. This new winery allows Teperberg to create and produce wine that is pushing the boundaries for Israeli wine while still producing terroir-driven wines that speak to the climate and earth of Israel. Teperberg now employs three winemakers with varying preferences and philosophies that work together to create cohesive wine with a sense of place. Their lines of wines include the Vision series, Impression, Inspire, Essence, and their flagship Legacy.
https://www.jwines.com/teperberg-white-moscato-21575.html21575Teperberg White Moscato 2014https://smhttp-ssl-80189-jwines.nexcesscdn.net/media/catalog/product/q/4/q4nll26hdx9hamqbcliv.jpg11.9912.9900USDInStock/Wines/Sale/Sale/Teperberg Wines/Kosher Israeli Wines/Kosher for Passover Wines/Passover Wine/Kosher White Wines/Kosher Wines Under $25/Shop Wines/On Sale Under $20/Mevushal Wine/On Sale Under $20/Kosher Moscato Wines/American Wine/Mevushal Wine/Champagne, Sparkling and Bubbly Wines/Wines/Teperberg Wines/Wines/Kosher Israeli Wines/Wines/Kosher White Wines/Wines/Kosher Moscato Wines/Wines/Champagne, Sparkling and Bubbly WinesThe White Moscato is characterized by its yellow-green tint. It is slightly bubbly, aromatic, subtly sweet, fun, and bursting with charm. The grapes arrived at the winery in the early morning after being mechanically harvested. They are immediately gently pressed and quickly transferred to an insulated, chilled stainless steel tank. The white must is cooled to a temperature of 0°C in order to prevent fermentation and ensure that sedimentation takes place. The must spends about 36 hours in a stainless steel tank, until the sediment sinks to the bottom, and is then filtered. When the juice is clear and clean, it is transferred to a different stainless steel tank, where it undergoes a second cooling to 0°C to prevent fermentation. Three weeks before the Moscato is bottled, a controlled fermentation process begins in a pressurized tank. The temperature of the juice is raised, and it is transferred to the tank to ferment. The pressurized tank preserves the natural gas produced by the process, preventing it being lost to the atmosphere. Fermenting the juice takes six days at a temperature of 16°C in order to reach the required level of alcohol and sweetness. The natural fermentation is stopped by cooling the wine to 0°C, thereby maintaining the sweetness and natural bubbles. The White Moscato is characterized by its yellow-green tint. It is slightly bubbly, aromatic, subtly sweet, fun, and bursting with charm. The grapes arrived at the winery in the early morning after being mechanically harvested. They are immediately gently pressed and quickly transferred to an insulated, chilled stainless steel tank. The white must is cooled to a temperature of 0°C in order to prevent fermentation and ensure that sedimentation takes place. The must spends about 36 hours in a stainless steel tank, until the sediment sinks to the bottom, and is then filtered. When the juice is clear and clean, it is transferred to a different stainless steel tank, where it undergoes a second cooling to 0°C to prevent fermentation. Three weeks before the Moscato is bottled, a controlled fermentation process begins in a pressurized tank. The temperature of the juice is raised, and it is transferred to the tank to ferment. The pressurized tank preserves the natural gas produced by the process, preventing it being lost to the atmosphere. Fermenting the juice takes six days at a temperature of 16°C in order to reach the required level of alcohol and sweetness. The natural fermentation is stopped by cooling the wine to 0°C, thereby maintaining the sweetness and natural bubbles.Teperberghttps://smhttp-ssl-80189-jwines.nexcesscdn.net/media/catalog/product/q/4/q4nll26hdx9hamqbcliv.jpg6.0000add-to-cartmain_region:Israelmain_varietal:MoscatoTable Wine5.40%12750 mlWhiteMevushalTeperbergIsraelOU2014Yes750ML, Israeli, Low Alcohol, Mevushal, Passover
Rabbi Yosef 
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