Adriano Grasso Natural Wines- Moscato Classic Method "Doro"

Vineyards

Grape variety: 100% White Muscat

Soil: clayey calcareous

Harvest time: early October

Harvest: manual in 25 kg boxes

Winemaking

The pressed grapes undergo cryomaceration for 8-10 hours at 2-3 °C and are then subjected to soft pressing. The must obtained is clarified at 10 °C for a few hours, then racked and put into fermentation.

Fermentation with natural yeasts until reaching 7% alcohol

Fermentation temperature: 14-16 °C

Duration: 15 days

Malolactic fermentation: no

Alcoholic fermentation is stopped by cooling the wine to 0°C and it is then filtered.

In spring, the wine is bottled and thanks to natural ferments it undergoes a slow fermentation in the bottle (about 6 months) up to 9-10% alcohol. The permanence sur lie is about 24 months.

Tasting Notes

Straw yellow of medium intensity. Fine and persistent perlage; notes of thyme, sage and a cascade of floral notes. Harmonious with a good combination of sweet, acidity and structure.