After manual de-stemming, 100% of the juice is fermented in in Old amphoras (Clay Tanks). Fermentation with skins is spontaneous and without the addition of commercial yeasts. The entire fermentation process lasts around three weeks, with daily manual stirring and the monitoring of temperature and density so as to unsure the wine´s integrity. When the fermentation ends, the wine is storage for 5 month in plastic tanks.
This dry Moscatel has a rustic nose with intense fruits such as peach with floral and herbs hints. On the palate it is juicy with refreshing acidity.