Grape variety: Moscato.
Vinification: Pressing of the manually harvested and perfectly ripe grapes immediately on their arrival in the winery. Must fermentation without pomace for some days in controlled steel tanks, after which it is clarified to free it from any impurity.
Maturation and aging: The must is stored in steel tanks at 0°C and then bottled.
Organoleptic characteristics: Straw yellow colour with golden hints; intense and typic fragrance with a fine and persistent perlage, and a sweet and fruity flavour.
Served at 6-8°C.