The native Moscatello Selvatico grape, grown with traditional methods and then made into wine using modern techniques gives life to this golden wine with its nose of peach, citrus and tea rose. It is fresh and aromatic on the palate. This wine won the prestigious Concours International Gilbert & Gaillard Gold Medal.
TASTING NOTES
The intense straw yellow with flashes of gold foreshadows the complex nose of this wine. Starting with delicate notes of tea rose and white peach, followed by citrus, then subtle notes of aniseed and sage. The finish is pleasant, fresh and slightly balsamic with a hint of medicinal herbs and rosemary. Pairs well with wild herb risotto, pea and saffron soup, fried sage, roast potatoes with rosemary and snails cooked Puglia style.
Wine Making:
The grapes are harvested late August/Early September before the grape reaches the sweetness that it is typically know for in dessert wines when it has a lower residual sugar level of 5.20 g.l. It is then taken immediately to the winery to undergo destemming and crushing, before being cooled to 10°C. At this point, they undergo brief maceration in the press for 4-6 hours in order to extract the flavors from the skins. The free-run must is then collected to be fermented in steel containers at 15°C. The wine is aged on the lees for 40 days before being bottled and is then aged for a further 2 months in the bottle.
