Made in the charmat method (first fermentation in steel tanks and the second in sealed tanks and under pressure for 30 days), this moscato was perfect for our spring brunch with fresh fruit salad, pancakes with maple syrup and artisanal preserves.

Clear and bright, pale gold with a surprisingly persistent and creamy mousse noted.
On the nose, clean with medium intense aromas of rose petals, sweet perfume, apples and pears and the hallmark of moscato, grapes.
The palate is fully sweet with medium+ acidity, low alcohol, medium – body and medium taste profile of stone fruit including asian pear and Macintosh apple, grape and a floral component marked by roses. The finish is medium and marked by syrupy sweetness.

This wine is WSET ‘good’; the mousse is persistent and the fruit fresh. The sweetness can be headache inducing, but I fully recognize this is a hallmark of Moscato! Enjoy with similarly sweet fruit like the salad, maple syrup and preserves we had this morning – or a dessert.