Description
Soil
Clayey-calcareous marl, originating from the ancient Padano sea.
Vinification
The process begins with de-stemming and cold maceration for 24 hours. This is followed by pressing using a vertical low pressure press to obtain the must, which is fermented in steel vats at a controlled temperature. Although it is not a sparkling wine, the final product presents a slight and natural fizz.
Tasting Notes
Bright straw yellow with flecks of gold. Fine perlage and persistent foam. The nose is intense and delicate, releasing a mixture of fruity (yellow peach and apricot), aromatic (musky aroma typical of the Moscato Bianco grape) and floral (hints of orange blossom, wisteria and lime) essences. The mouth is sweet, soft, fresh, aromatic and slightly bubbly.
Pairing
This wine possesses prime characteristics in terms of sensorial intensity: the grape bunches are already rich in aromas, which are consistently found in the glass, thanks to a careful vinification process. This dessert wine goes perfectly well with fresh and dry pastries, sweets filled with custard, as well as baked goods for Easter and Christmas.
