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Tasting notes of winery's winemaker
Moscato is the 1st variety to be picked here, and the grapes are pressed softly to help extract the aromas from the skins into the free-run juice, which is then separated from the lees by natural settling. The fermentation at a low temperature is interrupted by chilling until the sugars have been partially transformed into alcohol, at around 5.5%. It is then filtered and stabilized, taking special care not to lose the natural CO2 in the wine. Fruit: Moscato is a perfect match for natural and exotic fresh fruit, every kind of fruit salad and jelly. Dessert: cakes with cream, creams, vanilla and biscuits of all kinds.Ice-cream: all favours.
Other awards for this wine/spirit
IWGA 2016
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