Grape blend: 100% Moscato Bianco
Alcohol content: 7 % vol.
Acidity: 6 g/l
Residual sugars: 99.5 g/l
This is the first wine of the new vintage from the Oltrepò Pavese area, vinified and bottled straight after the harvest in order to keep the aromas of its aromatic grapes intact… from the vineyard to the glass. The winter of 2021 in this area was mild with abundant (but not overly so) rainfall, followed by a gentle spring without the frost that other parts of Italy had in April; the summer, drenched by some “providential” rain, favoured wonderful fruit set, that’s to say the transition from flower to fruit. The marked fluctuations in temperature between very hot days and decidedly cool nights, were the “key” to a particularly intense development of aroma and the basis for a good acidic structure. The free-run must, the first extracted from the grapes, was cooled immediately to 14 °C before fermentation, to ensure that every single molecule of aroma remained in the wine; afterwards, when it reached an alcohol content of 7% vol. it was cooled again to block fermentation. In this way the wine, besides having intense fragrances of flowers and fruit, maintains a light alcohol content and a delicate amount of residual sugars balanced by great freshness.
Tasting – Colour: pale golden-yellow, limpid and brilliant. The nose: fresh pineapple, grapefruit, lemon and citron flowers and peel; linden blossom in the initial phase, walnut and honey as it ages slightly. In the mouth: sipping a glass of Zanzarato with your eyes shut – it may be old fashioned but has a certain charm – deliciously sets every single tastebud in motion; the endless effervescence reminds the palate of the aromas perceived. Fragrant and light both in its alcohol content and its freshness, it leaves the palate harmoniously scented.
Wine and Food Pairing – The slightly sweet, but dry taste makes it enjoyable from appetizer to dessert. To be tried with Tuscan sauce for “crostini neri”, or with Parma ham, with mature cheese accompanied by spicy pepper jam, with ricotta and acacia honey, or with strawberry jam tart.