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The grapes of Moscato Reale of Trani are left on the vine to wilt until mid-October before the harvest. After 24 hours of cold maceration the pure fermentation of the must starts at a controlled temperature of about 16°C. Once the fermentation stops, the wine is filtered and stocked in the cellars until bottling around the following 1st of March. This wine has a high content of sugar that remains in the wine at about 9grams per litre. Shining golden colour and a very wide and harmonic fragrance of Moscato. Full flavours with a backstage slightly bitter not leaving in the mouth the typical sweetness of the Moscato. Persistent inkling of almond and moss. The wine combines very well with aged cheeses, as an appetizer and with any dry pastry as dessert. Serve chilled 10° – 12° C.