Soft pressing of the Moscato grapes with immediate separation of the clear must, conservation of musts in refrigerated containers at a temperature between -2°and 0°. For the musts obtained from red grapes is a short maceration which normally takes 24 to 48 hours, after which is a separation of the must from the skins, cooling, filtration and storage in chilled steel tanks. Martinotti Method with slow fermentation in airtight stainless steel tanks at 15 -18 ℃. Sweet rose sparkling wine, creamy, fine and persistent. Intensely aromatic, fresh, with fruity hints such as peach, sage,orange and raspberry. Sweet with less alcohol perception, fragrant and full, with aromatic flavor that recalls the fruit such as peach, strawberry and citrus.Slightly citrine in the final. The intense and sweet flavor makes Moscato Rose Gancia the right product for festive moods and particularly suitable for dessert and fruit. . Serve at 8-10°C. 软压莫斯卡托葡萄并立即分离出待发酵的葡萄汁，保存在 -2℃-0℃中的冷藏容器。从红葡萄中分离出的待发酵的葡萄汁必须经过短时间的浸渍，通常需要 24 到 48 小时，之后必须从葡萄皮中分离出来，冷却，过滤，并储存在不锈钢罐子中。采用马提诺蒂法，在 15 -18℃密闭的不锈钢罐中缓慢发酵。 这款桃红起泡酒味甜，少醇，香味浓郁，有桃子、草莓、柑橘等水果的芳香。余味中带有柠檬味道。强烈而甜美的香味使这款酒很适合庆祝节日时饮用，搭配甜点和水果。最佳饮用温度为 8 - 10° C。