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At the winery, the skins were separated from juice immediately to avoid any possible bitterness in the wine. Solids are removed prior to fermentation by floatation, centrifuging and or racking. Fermentation occurs in upright stainless steel tanks at cool temperatures of 55 to 60˚F to maintain the maximum amount of fruit flavors. Epernay II yeast is used in fermentation to release and amplify the aromatics and flavors of the Moscato juice. Fermentation is cut short to retain sweetness in the wine. Extremely gentle handling and low storage temperatures keep the dissolved CO2 achieved in fermentation, which creates a complex mouthfeel.