Description
The Colomba 1952 cake with Moscato Rosa wine is naturally raised, not candied, with almonds decorated on surfaces (only Italian almonds from Puglia). The raisin is immersed for four days in Moscato Rosa DOC Trentino and poured into the paste to obtain a Colomba cake of chromatic gradation which tends slightly to burnished colour. Strong rose and spice fragrances carried from the wine, without sugar granules on the surfaces which could interfere with the sweetness coming from the Moscato Rosa. No artificial flavours.
