Description
A classic method aromatic sparkling wine, a 2017 Estasi Pas Dosé In Armonia produced by Franco di Filippo Azienda Agricola in Puglia. A wine born from a passion for Moscato Reale di Trani, a native grape variety dating back to the year 1000, cultivated using artisanal methods and respecting tradition. Secondary fermentation and secondary fermentation in the bottle with its own yeasts, followed by aging on the lees for a minimum of 12 months in the underground cellar at a constant temperature of 10 to 12°C. Fine, dense, and continuous perlage. Intense, persistent, elegant, aromatic, with distinct floral, fruity, and vegetal notes of orange blossom, candied citrus fruit, white peach jam, saffron, and aromatic herbs. Intense and brilliant golden yellow color. Fresh, savory, mineral, delicately warm, with a balanced structure and aromatic persistence, and a pleasant almond finish. An explosion of aromas and flavors, ideal as an aperitif or to accompany fish and shellfish dishes.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
In the '500 the famous traveler Fra ’Leandro Alberti, author of a monumental" Descriptor "of Italy had appreciated its goodness calling it" so excellent that it is a very delicate thing to taste ".
Since then the "Moscato di Trani" has continued to be increasingly appreciated, until reaching 1974 when the advent of D.O.C. it was perfected and ennobled. Read more
| Name | Estasi Pas Dose In Armonia 2017 |
|---|---|
| Type | White green classic method sparkling wine pas dosé aromatic |
| Denomination | VSQ |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Moscato Bianco/Moscato Reale |
| Country | Italy |
| Region | Apulia |
| Vendor | Franco di Filippo Azienda Agricola |
| Origin | Trani (BT) |
| Soil composition | Tufaceous-calcareous. |
| Cultivation system | Apulian bower with two branches. |
| Yield per hectare | 40-45 q. |
| Aging | Re-fermentation and sparkling in the bottle with its own yeasts and subsequent ageing on the same for a minimum of 12 months in the underground cellar at a constant temperature between 10 and 12 °C. |
| Allergens | Contains sulphites |

