How we made it
VARIETY: Favorita 80% Moscato 15% Dolcetto 5%
The Dolcetto must is left to macerate for about 6/8 hours on the skins to obtain the desired olfactory and color extraction. It comes then added the must of Favorita and Moscato, previously pressed and floated. Once fermentation has started and tonality has been reached desired, the skins of the Dolcetto are removed to continue the fermentation at a controlled temperature. Aging in steel on the lees ends for about 2/4 months and at least a month in a clear tank and a month in bottle before sale.
Onion skin color, the nose is fine with floral notes and fresh red fruit, cherry and raspberry; soft and fresh on the palate flavor. Excellent with appetizers and fish appetizers, fresh cheeses.