Fermented in stainless steel tanks in the Charmat Method.
The Orchard Bellini
The Mix:
2 oz Fresh Peach Purée (chilled)
4 oz Magnotta 1925 Sparkling Moscato
How to Make It:
1. Add the chilled peach purée to the bottom of a flute glass.
2. Slowly pour the 1925 Sparkling Moscato over the purée.
3. Take a bar spoon and gently stir from the bottom up just once or twice to mix the fruit without losing the bubbles.
Why It Works (The Story): Think of this as the "Perfect Pair." In the wine world, Peach and Moscato are basically best friends—they naturally share the same sweet, floral, and juicy personality. While a traditional Bellini uses a dry, neutral bubbly that just adds fizz, our Moscato actually doubles down on the peach flavour. It’s like a summer afternoon in the orchard, just with a lot more bubbles!