Second fermentation technique: the must is fermented at very low temperature by means of yeasts capable of producing fruity characteristics and at the same time accentuating the typical aromas of the grape variety. Aging: it only needs a small stop that allows to harmonize the aromas and aromas of which it is rich. Appearance: mousse and thin and evanescent grained, crystalline with fine perlage, straw-yellow color. Perfume: delicate and persistent aroma of muscat with fruity notes. Flavor: lively, sweet but not insistent, pleasant for the balanced union of its characteristics. Gastronomic matches: perfect for any type of dessert, even with ice cream and fruit salad.