Dulcisvitis-en
DULCISVITIS
VARIETY
Moscato 100%
PRODUCTION ZONE
The grapes used in the production of this wine are provided by the finest vineyards at Santo Stefano Belbo and Canelli.
CULTIVATION OF THE VINEYARD
Low Guyot system on hills with favorable slopes and soils that are prevalently calcareous-clayey.
VINIFICATION
Soft pressing of the grapes harvested by hand with consequent refrigeration of the must to prevent fermentation. The must is stocked in refrigeration cells at a temperature of 0 degrees C. (32° F.) to await processing later.
BOTTLING
The must obtained from the pressing of the grapes is fermented under pressure in large sealed tanks so that the carbon dioxide remains dissolved in the wine. When the wine develops 5.5 degrees of alcohol, fermentation is halted through refrigeration. That leaves no less than 100 grams of sugar per liter. Filtration and sterile, cold bottling follow.
SENSORY CHARACTERISTICS
Perlage is fine and abundant, while the color is straw-yellow with golden reflections. The odor is aromatic and intense with scents of orange blossoms, which accounts for the wine’s name. The flavor is sweet and refreshing with hints of the olfactory sensations.
FOOD MATCHES
This sweet and aromatic wine accompanies desserts at the end of a meal. But it is also a satisfying, thirst-quenching drink at any time of the day.
SERVING TEMPERATURE
8-10 degrees C. (46-50° F.)
CELLARAGE
It is advisable to lay down the bottle in a cool, airy place that is protected from all sources of heat, noises and vibrations.
ANALYTICAL DATA
Alcoholic content: 5,50 %Vol.
Total acidity: 5,00 – 5,50 g/l
Total dry extract: 110,00 – 112,00 g/l
Residual sugars: 85,00 – 90,00 g/l
