Straw yellow color with golden reflections, fine and persistent perlage.
Fragrant fragrance, floral, with hints of lime and acacia.
It is characterized by a dry taste, but soft and balanced like the original grapes.
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.
Martinotti method which enhances the aromatic characteristics of white Moscato.
Perfect as an aperitif, but also with appetizers and fish dishes.
8-10 ° C
The ideal cellar for storing wine must have a temperature between 11-15 ° C, there should be no temperature changes. Avoid storing other foods with intense and penetrating flavors and aromas.