"MostRo" - Cascina 'Tavijn

"MostRo" - Cascina 'Tavijn

"MostRo" is a refermented sparkling wine produced by Nadia Verrua. Fermentation is spontaneous with only indigenous yeasts in steel and cement containers. Bottled the following spring without the use of sulfur dioxide addition or filtering. "MostRo" is cherry colored with beautiful bright bubbles. The nose has floral and spicy aromas. On the palate it is fresh, pleasant, with light tannins and great drinkability.

Service

We taste "MostRo" at a temperature of 12/14 ° in tulip glasses. Daily wine.

Pairings

Excellent Pet Nat that goes well with first courses, main courses of meat, to try with a pasta with sausage ragù

Winery: Cascina 'Tavijn

The Verrua family, since 1908, vine-growing and wine from their own grapes.Verrua I have always worked with care and passion the five hectares of vineyards, the grapes and making wine directly selling the wines produced - about 20 thousand bottles a year - in an affectionate private clients. Nadia, with Daniela and Luigina sisters, represents the fourth generation of winemakers. Like many of the young people who decide to remain linked to the vineyard, it decided to undertake the bottling of its wines since 2001, relying on long experience of father Octavius ​​in the cellar and the advice provided by the Mario Redoglia. For three years, the practice organic farming company (certification body ICEA): on a sandstone-sand soil, for the screws, the result mainly of a clonal selection, using fertilizers such as manure and shredded biologically derived and copper, sulfur and pyrethrum, to protect them. Spontaneous fermentation is left purely indigenous yeasts and the wines, not filtered or clarified, are svinati once all the sugar is carried out in alcohol and allowed to stabilize naturally in barrels. They make on average 3 or 4 decanting. The result are various cuvées.