The overripe Moscato grapes are hand harvested and naturally air dried on racks under the sun for two weeks. After a brief maceration, followed by pressing, the must undergoes the very delicate phase of the fermentation done at low temperature in order to preserve the aromas. Expressive orange zest, cinnamon and dried flowers grace the palate lifted by a refreshing acidity. Pair it with dry patisserie, almond and hazelnut desserts and  blue cheeses.