Piemonte Moscato DOC
SOIL: CALCAREOUS
HARVEST PERIOD: AUGUST – SEPTEMBER
AGING: 4 – 5 MONTHS
CHEMICAL ANALYSIS
ALCOHOL: 4.50- 5.50%
SUGAR: 1.00 – 2.00 g/l
ACIDITY: 4.50 – 5.50 g/l
SULFUR: 60- 90 mg/l
FEATURE: SPARKLING CHARMAT METHOD
PRODUCTION PROCESS:
After a soft pressing of the intact grapes, fermentation and maceration in stainless steel tanks at low temperatures takes place using the Martinotti Method (Charmat).
Fermentation takes place slowly until 4.5-5.5 degrees of alcohol is carried out, after which it is stopped by cooling. The bottling is finally preceded by sterile filtration which retains the yeasts, to prevent fermentation of the product. After a rest in the bottle, like all the important wines, it eliminates the shock of bottling and the Moscato is ready to serve.
ORGANOLEPTIC CHARACTERISTICS:
Color: pale golden yellow with straw reflections.
Aroma: fruity, with hints of honey, sage and musk
Taste: sweet, fruity, reminiscent of the fragrance of the grapes of origin.
Serving Temperature: 6 -8 ° C.
It can be kept: for 2 – 3 years.
PLATES TO ACCOMPANY
perfect with dry pastries, hazelnut cake, Christmas cakes like panettone