"Teo Musso produces three versions Gold, Silver & Copper label which differ from each other in terms of degree of oxidation allowed and fruity perfumery aromas created. The "copper version" {the least oxidated}. Gold is the most oxidized.
Brewing process:
Primary fermentation for 25 days The maturation/aging follows the Method Solera ["adjusted by Teo"], wich was developed centuries ago by the Spanish and Portuguese to perfect the aging of their sherry and port.
Teo's Method Solera:
Teo’s objective is to allow Xyauyu to perfectly oxidize during the aging proces of 2.5 years {oxidation plays a critical role in aging port, sherry, as well as our vintage beers - too much oxidation will ruin the liquid - too little will not optimize the change in flavor / aroma during the aging process} .Here’s how Teo's system works: Xyauyu is transfered to a steel vessel with transparent membrane and a "oxygen hat". After several tastings during the 2.5 year aging process Teo decides when it's time to bottle (it all depends upon the oxidation velocity).
Brewing process:
Primary fermentation for 25 days The maturation/aging follows the Method Solera ["adjusted by Teo"], wich was developed centuries ago by the Spanish and Portuguese to perfect the aging of their sherry and port.
Teo's Method Solera:
Teo’s objective is to allow Xyauyu to perfectly oxidize during the aging proces of 2.5 years {oxidation plays a critical role in aging port, sherry, as well as our vintage beers - too much oxidation will ruin the liquid - too little will not optimize the change in flavor / aroma during the aging process} .Here’s how Teo's system works: Xyauyu is transfered to a steel vessel with transparent membrane and a "oxygen hat". After several tastings during the 2.5 year aging process Teo decides when it's time to bottle (it all depends upon the oxidation velocity).
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