How we made it
VARIETY: 100% white Moscato
The grapes are left to dry in the vineyard, given the good ventilation of this area. The harvested grapes are directly pressed and left to ferment with selected yeasts. After about 30/40 days of fermentation it is decanted and spends the winter at a temperature just above 0 ° C for the refinement of about 6 months on its lees with periodic battonage, followed by a second period of another 6 months of refinement in stainless steel vat for clean wine and a minimum of one year in bottle.
Bright straw yellow color on the nose ripe fruit in jam, peach, mango and vanilla in the mouth good balance between alcohol and fresh sugars
Served very fresh in combination with hazelnut-based desserts at temperatures of 16/18 ° C. paired with very aged or blue cheeses