Moscato di Sardegna Doc

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The Moscato vine has been present in the island since the Roman period and in time has greatly differentiated from its original stock. Moscato di Sardegna Doc is produced with grapes of the white Moscato vine produced throughout the territory of Sardinia. Differently from the production of Moscato di Cagliari Doc, the production of Moscato di Sardegna requires the use of grapes at the right point of maturation or slightly immature, if the vineyards are cultivated with the tree method.

How it is consumed

Moscato di Sardegna Doc should be enjoyed with fruit, small pastries, non-leaven pastries with raisins and candied fruit and sponge cakes with cream. It should be served in wide balloon glasses at 18-20°C within a year of bottling.

How it is conserved

Conservation of the wine requires that the bottles be stored, on their side, on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature 10-15°C and with humidity of around 70-75%, to prevent the corks from drying.

How it is produced

The method of production of Moscato di Sardegna Doc is technically very delicate, as white wines are more easily subject to alterations caused by microbes and abnormal fermentation. The grapes must be harvested perfectly sound, without attacks by parasites. This being a sparkling wine, its production requires that a wine base be fermented a second time in autoclaves i.e. in large steel containers hermetically closed, with the addition of sugar and yeast (Charmat method). The sparkling wine is cold bottled when the bubbles form.

Product report