Moschato Spinas
Varieties
Moschato Spinas
Vinification
The grapes are left on the vines to reach an advanced stage of ripening, they are harvested and “sun dried” for 7 days, resulting in a reduction in the moisture content of the fruit and an increase in the concentration of sugars. The fruit is then crushed and pressed. The scanty, but rich in sugar, juice is transferred to stainless steel tanks where it is racked off excess lees, i.e. the suspended particles in the form of sediment are removed. After racking, alcoholic fermentation begins, which progresses very slowly and is naturally interrupted when a high alcohol content is reached.
Characteristics
Bright golden color with yellow highlights. Its complex bouquet impresses as the varietal aromas blend with the aromas of aging. Aromas of citrus fruits, pineapple and grapefruit are combined with aromas of honey and chamomile. In the mouth it shows very good structure, rich oily taste with a long-lasting aftertaste.
Food Pairing
Lemon pie, traditional greek deserts made with fruit preserves (grape, bergamot), cheese pies with honey and orange pie.
Serving Temperature
6-8°C