2018 Lanza Muscat Canelli

$17.00

Club Price: $15

Known by many names, this grape’s official French name is Muscat Blanc à Petits Grains, which translates as ‘Muscat with small berries. In California, the name Muscat Canelli is common, derived from Moscato di Canelli, a name used in Italy.

The Lanza Muscat Canelli greets you with a tropical nose highlighting peach, honey, and citrus. On the palate, you’ll get apricot and orange flavors. The sweetness from the residual sugar is balanced by crisp and light acidity. It’s wonderful with fruit plates, ice cream, sorbet, or pecan pie. If you chill it, it makes a refreshing aperitif on a summer day.

To purchase, please call the tasting room at 707-864-0730.

Known by many names, this grape’s official French name is Muscat Blanc à Petits Grains, which translates as ‘Muscat with small berries. In California, the name Muscat Canelli is common, derived from Moscato di Canelli, a name used in Italy.

The Lanza Muscat Canelli greets you with a tropical nose highlighting peach, honey, and citrus. On the palate, you’ll get apricot and orange flavors. The sweetness from the residual sugar is balanced by crisp and light acidity. It’s wonderful with fruit plates, ice cream, sorbet, or pecan pie. If you chill it, it makes a refreshing aperitif on a summer day.

Blend: 100% Muscat Canelli
Alcohol: 12.1%
PH: 3.27
TA: .58gms/100mls
RS: 4.6 brix
Bottling Date: 12/6/2018
Release Date: 3/10/2019
Cases Produced: 208

 
pairs-well-with

 

Panforte Di Siena
  • 1 cup split almonds
  • 1 cup hazelnuts
  • 1/2 cup candied peeled
  • 1/4 cup unsoaked dried apricots
  • 1/3 cup candied or crystallized pineapple
  • grated rind of one large orange
  • 1/2 cup all-purpose flour
  • 2 Tbsp. unsweetened cocoa
  • 2 tsp. ground cinnamon
  • 1/2 cup superfine sugar
  • 1/2 cup clear honey
  • confectioners sugar for dredging

Directions:

1. Spread out almonds on cookie sheet and toast until lightly browned. Transfer to a bowl. Spread out hazelnuts on a cookie sheet and toast until skins split. Transfer to a dry dish cloth and rub off the skins. Roughly chop the hazelnuts and add them to the almonds, together with the candied peel.

2. Chop the dried apricots and pineapple fairly finely, add to the nuts, together with the orange rind and mix well.

3. Sift the flour with the cocoa and cinnamon. Add to the nut mixture and mix evenly.

4. Line a round 8-inch cake pan with parchment paper.

5. Put the sugar and honey into a saucepan and heat until the sugar dissolves, then boil gently for about 5 minutes, or until the mixture thickens and begins to turn a deeper shade of brown. Quickly add to the nut mixture and mix evenly. Turn into the prepared pan and level the top using the back of a damp spoon.

6. Cook in a preheated oven at 300 degrees for 1 hour. Remove from oven and set aside, still in the pan, until completely cold. Take the cake out of the pan and carefully peel off the baking parchment. Before serving dredge the cake heavily with sifted confectioner’s sugar. Serve in very thin sliced.