Golden yellow color and fine and persistent perlage.
The aroma is aromatic, with hints of exotic fruit, sage and honey.
Sweet, fruity, very balanced taste, reminiscent of the grapes of origin.
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 to accompany desserts, it can also be used as a sweet aperitif.
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.