Grape: Moscato (100%)
Training system: Guyot
Vines per hectare: 3.000
Vineyards orientation: south, south-west

The grapes, harvested by hand in the vineyards surrounding the winery, are softly pressed. The resulting free-run must is put in temperature-controlled stainless-steel vats and cooled down to extract the best aromatic substances. The free-run must is then clarified. The alcoholic fermentation is started using selected yeasts and is carried out at a controlled temperature. The fermentation is stopped to keep the desired level of residual sugar. The wine is then racked. The natural bubbles are produced by secondary fermentation in temperature-controlled stainless-steel autoclaves. The secondary fermentation is started using selected yeasts. The wine is then filtered, stabilized and bottled.

Tasting notes

Sight: straw yellow color with brilliant golden highlights.
Nose: intense and aromatic nose, with notes of peach and sage.
Palate: sweet and round, but balanced by a pleasant acidity.
Suggested pairings: great dessert wine, perfect with sweet pastries, tea biscuits and cakes with whipped cream or crème pâtissière.
Service temperature: 6-8 °C

Alcohol: 5% (the alcohol content may vary slightly from one vintage to another).