GOLD MUSCAT
Production Method: Pressing of the grapes and separation of the must from the skins within 48 hours. Second fermentation (Presa di Spuma) natural in pressure steel tanks (Charmat method). The entire fermentation and refermentation process takes place at a controlled temperature without ever exceeding 18-19°C in order to preserve and enhance the typical flavors and fragrances of the aromatic Moscato grapes.
Pairings: Excellent as an aperitif and as an accompaniment to desserts of creams, cakes and biscuits
Additional information
| Grape variety | aromatic Moscato (grape). |
|---|---|
| Serving temperature | 5-6°C |
| Strengths | 7% vol + 80 g/lt sugar |
| Taste | persistent, sweet, fruity and leaves a pleasant aftertaste in continuous evolution . |
