The grapes are cultivated via the classic Guyot method, and state-of-the-art technology is employed during the winemaking process. After pressing, the must undergoes a short fermentation, is rapidly chilled to a temperature
just above freezing to stop the yeast activity and racked off the sediment. Just prior to bottling, the secondary fermentation takes place and the mango fruit is added and blended. This winemaking process results in a fresh, bright and aromatic Moscato.
This wine is delightful as an aperitif or at the end of the meal, with fruit, aged cheeses and desserts.
PRODUCER: Tropical Moscato
GRAPE VARIETY: 88% Moscato, 10% Natural Mango pulp 2 % Natural Passion Fruit pulp
TOTAL ACIDITY: 5.5 g/l
RESIDUAL SUGAR: 120 g/l