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The stylistic vision of this wine is based upon the Italian Moscato, a Moscato of Asti; light, fresh and low in alcohol. The grapes were picked at peak ripeness and lightly whole cluster pressed to avoid phenols. The juice was cold settled and racked to another stainless steel tank for fermentation. It was inoculated with a specially selected yeast strain, which promotes high fruit tones. Fermentation lasted approximately four weeks at 52° F. The wine was racked immediately after fermentation to preserve fruitiness and bottled at 30° F to preserve the natural CO2.