Winemaking Process
Manual harvesting of grapes in 20-kg perforated boxes . Grapes are cooled before pressing through stationing in an air-conditioned room. Soft pressing of the grapes and clarification of the must by cold decantation. Fermentation in stainless steel tanks with a controlled temperature of 16˚.

Aging in 750-liter terracotta amphorae for 3 months.

Tasting Notes
The wine displays a straw-yellow color with slight greenish highlights.
On the nose, it is immediately intense, aromatic, and complex. The lively sage note, characteristic of Moscato, is complemented by aromas of thyme, nettle, meadow white flowers, and white-fleshed fruits such as flat peaches. As it remains in the glass, notes of ripe, crisp apricot emerge.
On the palate, Mo’ Frem is both fresh and enveloping, with a balanced aromatic structure and an elegant, persistent finish that makes it highly appealing.

Perfect as an aperitif, it pairs well with appetizers, seafood-based first courses, saffron risotto, or light fried dishes.