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Moscatello della Trefaldina

The name of the red table wine "Moscatello della Trefaldina" originates from the name of the locality where the "La Corona" farm is located.

The wine is produced with pure Moscato di Scanzo grapes. The grapes, once harvested, are immediately processed and after a week of fermentation together with the marc, they are then pressed and put to finish fermentation in steel tanks.

After fermentation, the must is left to rest in steel barrels for about 8 or 9 months between one pack and another. After this period it is bottled during the summer and ends in bottle aging for a couple of months. For the harvest of the following year, the wine is ready for consumption.

Moscatello della Trefaldina goes well with either hard cheeses or cured meats or with vegetable-based dishes (eg aubergine parmigiana) or with white meats, obviously served at room temperature and, if possible, should be uncorked at least one hour before tasting to be able to oxygenate in the best way.

A decidedly new and fresh wine dedicated to those who want to discover new flavors and emotions.

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