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Average altitude (above sea level):	70 mts
Ground:	Middle medley soil, tendentially limestone.
Breeding:	Espallier way with cord.
Vineyards extension:	2.50 ha

winemaking

The grapes are left on the plant to wilt for about a month (until mid-October) before the harvest. Then, after a 24h of cold maceration, the pure fermentation of the must begins, with a controlled temperature of about 16°C. Once the fermentation has come to a stop, the wine is filtered and stocked in the cellar waiting for the bottling that takes place around the beginning of March (as requested from the D.O.C. Disciplinary of the Moscato di Trani).

organoleptical characteristics

Colour: shining golden colour. Bouquet: a very wide and harmonic fragrance of Moscato. Taste: full flavours with a backstage slightly bitter, not leaving in the mouth the typical sweetness of the Moscato. Persistent inkling of almond and moss. Very well combined with aged cheeses as appetizers and with any dry pastry as dessert.
Serve chilled 10° - 12° C.

matching food