Vine
Moscato, Brachetto and Freisa
Soil
Limestone and marls, hills of about 400 m. a.s.l.
Training system and yield
Guyot System, yields 90-100 q/ha
Harvest
After much attention to maturation of grape, around the first week of September
Alcohol content
5° by Vol.
Vinification
Grapes are hand-picked in small baskets, destemmed, squeezed and, after 24-36 hours maceration on skins, finally pressed. The must is filtered, refrigerated to 0 C. and moved to cooling vats, in order to prevent undesired fermentations and maintain the aromas of the grapes. After a few months and based on market demand, production starts. The must is transferred to pressurized vats with temperature control and warmed back to 20° C. The fermentation occurs with the addition of selected yeasts, which turn sugar into alcohol. Once it has reached 5% alcohol, fermentation is stopped by cooling down the wine to 3° C. This method preserves the perfect balance of acidity, sugars and alcohol. Microfiltration sterilizes and stops any residual yeast and the pure and fresh wine is ready for bottling.
Tasting Notes
Serena is a versatile wine with aromas of rose and an accent of rhubarb-strawberry pie. On the palate, the wine has raspberry and cherry flavors with a rich mid- palate and lingering, complex finish. Lightly "frizzante", Serena has the perfect balance between sweetness and acidity. Serve at 6-8 C in a round glass. lt is ideal with desserts especially those with fruit and also an enjoyable aperitif.
