Lemoss represents the wine history of Treviso, even before Prosecco was born. Lemoss (in the Treviso dialect "le moss" means fizzy) is a semi sparkling wine made with Glera grapes, no added sugar and selected yeasts, which does a second fermentation in bottle; Its production method, called ancestral, does not include filtration. The yeasts, once fermetation is finished, remain on the bottom of the bottle, and this is where the Italian expression "col fondo" or the French "sur lie" (n the yeasts) come from. An intense scent of bread crust and acacia flowers, with notes of apple, lemon and grapefruit. A fresh wine, with a good structure, that can be drunk either clear or thick, according to your taste.
A fresh wine, to be served as an aperitif or in combination with light vegetable and fish dishes.
In-bottle fermentation with natural native yeasts
2 months in bottle after refermentation