Grape variety: Moscato Bianco
Alcohol: 7 % vol.
Residual sugar: 100 g/l ± 10
These splendid vineyards, with their ideal positions and exposures, are managed to obtain low yields and using specific cultivation techniques in order to over-ripen the grapes perfectly.
Consequently, the must is very rich in sugars and primary aromas.
After a short period of cold maceration and soft pressing, the must is maintained at a low temperature, until fermentation and the prise de mousse, which takes place without the addition of sugar.
Fermentation continues slowly at a low temperature, in order to obtain a fine consistency and maintain the very high concentration of aromas, with the unmistakable varietal character of Moscato.