We have tried to make the production process of this grape must as simple as possible, in order to maintain the primary, exclusive characteristics of the Moscato grape. The must obtained by softly pressing the grapes is placed in a cold room at a temperature of 0 °C. The real processing of this product simply consists in taking it from the cold room and placing it in an autoclave where it will undergo an initial increase in temperature (up to 15 °C) and subsequently a fermentation such as to transform just 3% vol. of alcohol. The grape must which has now become El Calié will then undergo a lowering of temperature to 0 °C, a small stop in the autoclave once the fermentation is now completed and the subsequent bottling.

Straw yellow color, intense, golden; broad bouquet, long and supported by delicious perceptions of fresh fruit. Good acidity in balance with the flavors of apricots and nectarines.

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