IN THE VINEYARD
Our Moscato Rosa grapes are cultivated at an altitude of 250 m on deep sandy and loamy alluvial soils and south exposition in our vineyard at the confluence of the Rivers Adige and Isarco.
IN THE CELLAR
Following the harvest within October (vendemmia tardiva), the grapes undergo temperature-controlled fermentation in stainless steel at 25°C. Pressing takes place after a one-week maceration period, with fermentation continuing for several weeks more. The wine is then aged 50% in stainless steel and 50% in barriques for 12 months.
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