The second wine in the red category is on the other end of the spectrum. This is a red Moscato named Serena. The grapes are hand-picked in small baskets around the first weekend in September. They are then destemmed and squeezed, followed by maceration on skins for about 24-36 hours before being pressed. The must is filtered and refrigerated at 32° and stored until fermentation. After a few months and only with the market’s request, production is started. The must is transferred to temperature-controlled steel autoclaves and warmed back to 70° for fermentation with selected yeasts added to turn the sugars into alcohol. Once it has reached 5-7% alcohol, fermentation is stopped by refrigeration around 35°. This method preserves the perfect balance of acidity, sugars, and alcohol. lt goes through a sterol micro filtration where the remaining yeast is removed, and the pure fresh wine is ready for bottling.
Serena is a versatile wine with aromas of rose and an accent of rhubarb-strawberry pie. On the palate, the wine has raspberry and cherry flavors with a rich mid-palate and lingering, complex finish. Lightly “frizzante”, Serena has the perfect balance between sweetness and acidity. Served fully chilled, it is ideal with desserts especially those with fruit, and also an enjoyable aperitif.