Sparkling Muscat

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Muscat wines differ bright original, nor incomparable flavor. Muscat Sparkling – the original type of wine, the characteristics of which – and the foaming properties of sparkling, refreshing effect of carbon dioxide, a pleasant sweetness and mild muscat flavor, which is dominated by shades of colors linden, acacia, rose, orange – giving it exclusive nor incomparable superior organic dignity.


Muscat Wine differentiates harmonious, fresh, fairly complete, sweet but not sugary, thin, lightweight , tender. Color straw-yellow color and intense shades of pink to white sparkling Muscat not allowed.

Origin of sparkling Muscat and its history.

The first samples of Muscat sparkling wine were produced in Italy in the region of Piedmont winemaker K. Gancia in the middle of the XIX century way of bottled champagne sweet muscat nedobrodov – natural wine, called «Musckato naturale dolce».

There is historical evidence that the sweet and aromatic muscat wine enjoyed great demand among Europeans already in 1300. Manufacturing technology of these wines was worked out long and slowly, beginning with the early Middle Ages. To do this, there were favorable soil and climatic conditions in the areas of Asti, Cuneo, Alexandria and the desire to get a wine with residual sugar, without adding any preservatives. Technology muscat wines and an attempt to obtain a stable wines with residual sugar gave life to receive wine, known as biological sterilization . It is that the fermenting wort is depleted of nitrogen, necessary for the development of yeast, making repeated and the separation of active yeast from the fermenting wort masses. In consequence, the fermentation is stopped at the required level of sugar content due to the almost complete absence of nutrient nitrogen compounds.

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