ROSABIANCA MOSCATO BIANCO SWEET
Production Technique: After the soft pressing of the grapes, harvested by hand in crates, the rest remains in contact with the skins for 24 hours at 5 ° c, favoring the dissolution of the varietal aromas. The fermentation in an autoclave generates the development of carbon dioxide which remains incorporated in the mass, producing the typical perlage in the foaming phase, which lasts about 60-85 days. During this period secondary aromas develop due to the use of yeasts. Following this, tartaric stabilization is carried out, cooling it at a low temperature and proceeding with isobaric bottling. Fermentation: in stainless steel tanks (autoclaves).
Bottling: without using pumps, to fall.
Color: yellow gold with sparkling glints. Very delicate and persistent perlage; Bouquet: Fresh and vivid scent of original fruit. Sweet to the palate, but not cloying, hint of peach and citrus fruits; Taste: Sweet to the palate, but not cloying, hint of peach and citrus fruits; Gastronomic