Grape variety: Moscato
Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic and fruity notes). Fermentation is interrupted at 6.5%, maintaining a sugar residual around 80 g/l.
Alcohol: 6.5% Vol.
Sugar content: 80 gr/l
Colour: straw yellow
Perlage: delicate and persistent bubbles
Bouquet: fresh with intense aromatic notes
Taste: harmonious and sweet, full and velvety with a delightful finish
Serving temperature: 6-8° C
Food pairings: Ideal with puddings and pastries