Soft pressing with fractionation of the must in three parts: only the flower is then used for the production of Asti. Subsequently the must is fermented partially up to an actual alcohol content of 5.5 degrees. It is then stored at -2 ° C until foaming. Sparkling Method Martinotti method which enhances the aromatic characteristics of white Moscato.
Grapes White Moscato
Color: Golden yellow color and fine and persistent perlage.
Aroma: The aroma is aromatic, with hints of exotic fruit, sage and honey.
Flavour: Sweet, fruity, very balanced taste, reminiscent of the grapes of origin.