. Fragrant aromas of summer stone fruits like apricot and peach explode from the glass. The palate is refreshing with mouth watering acidity. The finish is very long with the perfect touch of residual sugar.
Wine Maker Notes
Paolo Saracco is known as "The Maestro of Moscato" and for good reason. His Moscato is perfumed with fresh peach, pear and white flowers. A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.
Produced from Moscato Bianco Canelli sourced from various estate vineyards in the village of Castiglione Tinella in the Cuneo province of Piedmont. Fermentation takes place in special pressurized tanks. After roughly a week of fermentation, when the wine has reached the proper balance of alcohol, sugar and acidity, it is chilled down and fermentation is arrested. The wine then goes through a sterile filtration to eliminate the yeast, and is bottled cold. To insure freshness the wine is fermented one tank at a time, 12 months a year.