Moscatello comes from oldest vineyards when is cultivate the authentic clone “biotipo Casauriense”. After a wilting period on the plant (about 7-15 days), the grapes are manually picked and carried out in the cellar. One part is squeezed in an inert atmosphere (with nitrogen in order to preserve the aromatic substances) and the resulting must is fermented in steel containers. The other part of the grapes undergoes a pre-fermentative pellicular maceration (in contact with the peels at low temperature), then it’s lightly squeezed and fermented in french oak barrel. At the end, the two parts are assembled and the wine refines for about six months in bottle.

Tasting notes and food-wine combinations

Bright and intense straw-yellow colour with vivid golden highlights, and floral scents of mulberry and acacia and fruity hints of peach and candied citron. To the taste it has soft sensations of citrus fruits and ripe pineapple, passion fruit and ginger, with mineral background and keen final memories of mint and liquorice root. This wine is best served with patisserie but also with mature and blue cheeses, and with particular dishes such as foie gras and white meats.

14% vol – 50 cl