The grapes were gently pressed and must be stored at very low temperatures. The temperature was raised, and a slow fermentation occurred in temperature-controlled stainless steel autoclaves until the alcohol level reached 5%. During this process, part of the carbon dioxide developed during fermentation remained captured, imparting the wine with its mild, natural effervescence. The temperature was then lowered to 0°C to arrest the fermentation and retain the natural sweetness and freshness of the Moscato grape. The wine was micro-filtered to give it clarity and purity and prevent any further fermentation of the yeasts.

Floral aromas are seamlessly complemented by peach and apricot notes on the fragrant bouquet of this gently sparkling dessert wine. It is delicate, light, and creamy, with a silky texture and a refreshing finish.