The key to making Moscato is to capture the natural fruity,spice aroma and flavour of the Muscat grape. The grapes are crushed and pressed quickly, then the clarified juice is put in a pressurized fermenter. During fermentation the carbon dioxide is captured giving the wine its frizz and character. The ferment is stopped early leaving the grapes natural sugar and flavour intensity as the wine’s key feature.
The Teams Recommendations
"A perfect sweet style wine for any occasion"