Vineyard

% of grape / Cèpage: 100% Moscato bianco
Soil: chalky-clayey soil
Growing Climate / Vintage Conditions: continental
Date of Harvest: mid-September
Type of Harvest: by hands in small cases of 25 kg

Winemaking

The grapes are crashed end the juice with skins under do the
cryomaceration for 8-10 hours at 2-3 °C, after they are
pressed softly. The must is fined lightly at 10 °C for several
hours after it is raked-off.
Fermentation with selected yeast until 7% by alcohol
Temperature of fermentation: 14-16 °C
Length: 15 days
Malolactic fermentation: no
The temperature is lowed to 0° C to stop the alcoholic
fermentation and the wine is filtered.
In November, the wine is bottled and it ferments in bottle
with natural yeast slowly for 6 months until 9-10% by
alcohol; it is left on the lees for 12 months.

Tasting notes

Light straw yellow. Perlage fine and elegant, thyme and sage
notes followed by a splash of flowers notes.
On the palate, there is a subtle combination of structure,
length and vivacity.