Val D'Oca - Moscato Spumante Dolce
||Veneto - Treviso
Doux / Dolce
After a soft pressing, the must, rich in sugars, is decanted. Yeasts are inoculated and alcoholic fermentation begins. When the desired alcohol level is reached, the mass is quickly cooled (bringing it to a temperature close to zero) in order to stop the work of the yeasts. Thus we obtain a wine with a moderate alcoholic vein but still rich in natural sugars.
Fermentation: charmat method
This sparkling wine is characterized by a low alcohol content, a high presence of residual sugars and an unmistakable prefermentative aroma, typical of the grape of the Moscato variety from which it originates. When poured, the enveloping bouquet with a distinct personality is immediately perceptible. The ordered perlage does not fade quickly and remains to bring elegance to the glass. Brilliant, transparent, when it is rotated in the glass it turns out to be a consistent wine with the right fluidity. On the nose, the fruity, fragrant scents of Moscato grapes, slightly citrusy, are on the forefront. Secondly, some aromas of the vegetable series, such as the sage leaf and sweet flowers.
Suggested food to accompany: Excellent alongside Christmas cakes or cantucci, baba and spicy biscuits. It is very important that it is served fresh, at a temperature not exceeding 6-8 ° C. This is because to the taste, the softness that characterizes it can express itself at its best without risking to appear excessively sweet.