About this wine
Vineyard and terroir
The estate-owned Moscato vineyards lie between 230 and 430 metres above sea level and have various exposures. Their marly-calcareous soils contain sandy veins. The vines were planted in 1964, 1982, 1994 and 2015 and are trained using the Guyot system.
Grapes
Moscato.
Vinification
The grapes are picked by hand into crates between late August and early September, with the precise timing determined by the season. They are gently pressed immediately after harvest. The free-run must undergoes static clarification at low temperature and is held in refrigerated tanks at 0°C.
To begin fermentation, the must is warmed from 0°C to 18°C and inoculated with yeast. Fermentation proceeds at 18–20°C. Once approximately 5% alcohol has developed, primary fermentation is arrested by chilling the wine to −3°C. Filtration and bottling follow.
Tasting profile
Fresh, light and aromatic, with scents of wildflowers and white-fleshed fruit. Delicate effervescence accompanies balanced sweetness.
Serving and pairing
Serve at 6°C. Suitable with desserts or as an accompaniment to cheese-based snacks.
Label / history
The first vintage was produced in 1974.
