Golden yellow color. Bouquet like Moscato grapes and with a sweet but exquisitely aromatic flavor.
Manual harvest of the grapes that are de-stemmed and softly pressed after a 48-hour maceration. The must obtained is left to decant for 1-2 days.
Only the clear part of the must is decanted and left to ferment in stainless steel tanks at a controlled temperature. The aging of the wine will continue in stainless steel tanks where a series of batonnage will be carried out at a scalar frequency. This procedure allows to obtain a structured wine with intense aromas. The wine will then be bottled in late April or early May.
Dessert wine (fruit tarts, fresh fruit salad).