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Winemaking: After soft pressing
ペアリング：肉料理などと一緒に。 熟成した風味の強いチーズなどにも。
persistent bubbles
Pairing: For special occasions with special dishes
After cold maceration (at 5°C for 36 hours)
モクセ - MASI (マァジ) 750ml x １本 プーリア Winemaking: After soft pressingPinot Grigio is harvested at the end of August and immediately vinified. Verduzzo is harvested at the end of September and dried for three weeks. After 36 hours of cryomaceration, Verduzzo is fermented in stainless steel tanks. It is then blended with Pinot Grigio and made into spumante using the Charmat method. Classification: Pinot Grigio Verduzzo Spumante Brut Grape varieties: Pinot Grigio 80%, Verduzzo 20% Tasting: Aromas of fruit and citrus with
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