MOSCATO VinificazionelProduction The production of Moscato d'Asti: grapes are pressed using Louvre presses (maximum pressure of 1_.5 bar) and the must as well obtained, is purified by solid particles in suspension by filtration. Thee hie refrigerating sysern provide to prevent the onset and undesirable fermentations _ Fermentation is obtained by controlied temperature 8 D to 20 C. When wine reach 5 degrees of alcohol, alcoholic fermentation stopped, next cooling to -3 f, and finally is filtered and bottled, Alcohol 5 % Residual sugar 121.21 g/l Total acidity 5.70 gil Tasting notes: Sensations: brilliant straw e! Low color; a characteristic, intense, unmistakable scent aroma &f fresh grapes, pcach and vvhitc ftowers, to which are added fruity and floral notes of yellow fruits, On the palate it is delicately sweet and fragrant, and reconfirms the extraordinary olfactory notes. Food pairing The ideal combination of Moscato d'Asti is with the desserts at the end of the meal. Also to recommend with some cheeses, and spicy or spicy food and fruit like figs or melon_ Temperatur: 10-12 °C

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