Ambrosia dessert
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Calvagese and Muscoline: medium slope (260 m ASL), with ecological system. Growing method: pergola and spalliera. Produced from following grapes: Riesling Renano and overripe Chardonnay with 20% briefly dried grapes. Manufacturing: hand picked grapes harvested in the first fortnight of September, fermented in surge tanks, to preserve acidity, extraordinary bouquet. Organoleptic Test: - colour: bright straw yellow with hints of emerald green; - bouquet: fresh with delicate scent of muscat; - taste: pleasant, sweet or semi-sweet; - strength: 11.5°. Gastronomy: - all types of dessert, especially dried pastries, panettone, pandoro and panforte; - serve at 8-10° C. Uncork and keep the bottle in the ice bucket; Annual production: 15.000 bottles of 0.75 l. Sold in either 6 or 12 bottle box-packaging ( 0,750 L). |
