Grape varieties: 60% Ottonese, 40% Moscato
Alcohol: 12% vol
Wine making: the Ottonese grapes are macerated on the skins for three days while the Muscat macerated for a week. Pressing with hydraulic press
Aging: 7 months in fiberglass on the fine lees
Serve at: 10-14° C
Food matches: aperitif and various hors d'oeuvres of both land and sea
About him: sapid, long and pleasantly complex. The aromaticity of the Moscato is combined with the minerality of the Ottonese. Simple, long and genuine drink, addictive!