| This wine was introduced to North American markets in 1930. During the winemaking process, special yeasts are added prior to fermentation. Specially designed tanks trap the carbon dioxide from the yeast, which causes the wine to bubble. Bright platinum hue. Medium-bodied. Full acidity. Subtly extracted. Tropical fruits, toast. Extremely crisp in style with a bracing edge. A sweet, sparkling wine with a light, fruity taste. Very clean through the finish with fairly well-defined Moscato flavors. |
