SPARKLING TONET MOSCATEL ROSÉ

The grapes are harvested manually and transported in crates as quickly as possible for processing at the winery.

The whole grapes are pressed, followed by a brief cold maceration in a controlled atmosphere.

The must was decanted using cold conditions and clarified.

Fermentation takes place in pressure tanks at low temperatures (12 to 16°C) for an average of 20 days. When the alcohol content reaches 7.5%, the wine is subjected to a temperature reduction to stop fermentation.

After filtration to completely remove the yeast, the result is a refreshing and slightly sweet sparkling wine.