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The harvested grapes are immediately soft-pressed and the must (max. yield 75 I. out of 100 kg of grapes) is cooled to 0° C. and moved to cooling vats, in order to prevent undesired fermentations and maintain the aromas of the grapes. After a few months and based on market demand, the production starts. The must is moved to pressurized vats with temperature control, where it is heated to 20°C.
The fermentation occurs with the addition of selected yeasts, which turn sugar into alcohol. When it reaches 4.5-5% alcohol by vol. the fermentation is stopped by cooling down the wine to -3°C, obtaining thus a perfect balance of acidity, sugar and alcohol. Microfiltration sterilizes and stops any residual yeast: the pure and fresh wine is ready for bottling.
Tasting Notes: Straw yellow with greenish reflections, white and persistent foam. The taste is pleasantly sweet, fresh and intense, with a note of musk, very typical of Moscato grapes.
