We have tried to simplify the production process of this grape must as much as possible in order to preserve the primary characteristics unique to the Moscato grape. The must obtained by soft pressing the grapes is then transferred to a refrigerated tank at a temperature of 0 °C. The processing of this product consists simply of transferring it from this refrigerated tank to a pressurised tank where it undergoes a first rise in temperature (to 15 °C), followed by a period of fermentation which converts just 3% vol. of alcohol. The grape must, which has now become El Calié, is then chilled to 0 °C, spending a short time in pressurised tanks after completing fermentation, and is then bottled.

Deep golden straw-yellow colour; an expansive lingering bouquet sustained by delicious scents of fresh fruit. Good acidity balanced with flavours of apricots and nectarines.

Served chilled at a temperature of 6-8 °C in crystal glasses, it delicately accompanies all kinds of fruit-based desserts.