For our Moscato Passito we choose the best grapes of the Carlottin vineyards. We collect only the most loose and healthy bunches by hand, at the beginning of October. We let them on natural racks to dry until we go on with vinification toward the half December, after a soft handy pressing.
Vines per hectare:
Yield per hectare:
fermentation in stainless steel tank and next refining in tonneau for 24 months;
another bottle refining for about 3 months.
cool served with chocolate based sweets;
room temperature served with seasoned cheeses.