MOSCATO SPUMANTE

PRODUCTION AREA AND LOCATION:Vineyards from the area south east of Treviso.

HARVEST:Sylvoz with a yield of 14,000 kg per hectare. The grapes are harvested towards the middle of September.

VINIFICATION:Destemming and low-temperature maceration for 12 hours before pressing. Cold static cleaning of the must, followed by fermentation at a controlled temperature. Resting for several months in stainless steel containers on fine lees.

SECOND FERMENTATION:Following the Charmat method.

SENSORY CHARACTERISTICS:Golden yellow in colour, with good intensity, sweet, lively, spirited, of very fine quality. It has an unmistakable signature aroma of sage, jasmine and rose.

FOOD PAIRINGS:Splendid with any dessert, unrivalled with creamy desserts. Highly appreciated wth wedding cakes and rounds off any dinner with a touch of class.
Serve at 6°C in large glasses.