Description

Variety: Moscato Bianco “Casauriense” biotype

Winemaking technique: drying on the vine. De-stemming and soft pressing, clarification by settling. Alcoholic fermentation at 15 °C with inoculated yeasts; ageing in barrique and tonneau for at least four years.

Sensory profile: intense golden hues. Dried apricot, dried figs and citron on the nose with toasty hints. A rich, lingering yet fresh palate, not at all cloying.

Sensory notes: a sip of this Passito is filled with thirteen centuries of viticulture dedicated to Moscatello di Castiglione a Casauria, the purest expression of our terroir.  Nature’s masterpiece.

Food partners: perfect with marbled cheeses or to close a meal with fancy biscuits; as aperitif with fruits, great to use in kitchen, together with honey and seasoned cheeses and with Gorgonzola cheese