Grape variety: Moscato Bianco di Canelli
Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature controlled second fermentation at 18 19 C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic and fruity notes. The fermentation is stopped at 7%, maintaining the natural residual sugars typically around 90 g/ l
