MOSCATO BIANCO
TYPE: Sparkling white wine
GRAPE VARIETY: Moscato Bianco 100% ORIGIN: Eastern Veneto
ELEVATION: 25-40 m.a.s.l.
SOIL TYPE: Medium texture, clayey
SECOND FERMENTATION: Charmat Method
VINIFICATION: White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 Β°C on carefully selected yeasts. The βbasicβ wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 Β°C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 Β°C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.
TASTING NOTES: Bright gold in colour, its scent is highly aromatic with hints of roses. The extremely delicate flavour is sweet, lingering, and velvety.
SERVING SUGGESTIONS: A fresh wine delicious with all types of desserts and pastries.
ALCOHOL: 8.0% Vol.
SERVING TEMPERATURE: 6-8 Β°C SHELF LIFE: 1/2 years
BOTTLES PER CARTON: 6 x 75 CL
TYPE: Sparkling white wine
GRAPE VARIETY: Moscato Bianco 100% ORIGIN: Eastern Veneto
ELEVATION: 25-40 m.a.s.l.
SOIL TYPE: Medium texture, clayey
SECOND FERMENTATION: Charmat Method
VINIFICATION: White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 Β°C on carefully selected yeasts. The βbasicβ wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 Β°C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 Β°C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.
TASTING NOTES: Bright gold in colour, its scent is highly aromatic with hints of roses. The extremely delicate flavour is sweet, lingering, and velvety.
SERVING SUGGESTIONS: A fresh wine delicious with all types of desserts and pastries.
ALCOHOL: 8.0% Vol.
SERVING TEMPERATURE: 6-8 Β°C SHELF LIFE: 1/2 years
BOTTLES PER CARTON: 6 x 75 CL
TYPE: Sparkling white wine
GRAPE VARIETY: Moscato Bianco 100% ORIGIN: Eastern Veneto
ELEVATION: 25-40 m.a.s.l.
SOIL TYPE: Medium texture, clayey
SECOND FERMENTATION: Charmat Method
VINIFICATION: White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 Β°C on carefully selected yeasts. The βbasicβ wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 Β°C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 Β°C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.
TASTING NOTES: Bright gold in colour, its scent is highly aromatic with hints of roses. The extremely delicate flavour is sweet, lingering, and velvety.
SERVING SUGGESTIONS: A fresh wine delicious with all types of desserts and pastries.
ALCOHOL: 8.0% Vol.
SERVING TEMPERATURE: 6-8 Β°C SHELF LIFE: 1/2 years
BOTTLES PER CARTON: 6 x 75 CL