REGION: Moscato d’Asti DOCG– Piemonte
GRAPES: 100% Moscato
SOIL TYPE: These hills, of recent geological formation, have on the surface a mainly calcareous soil, with a high presence of quartz sand and very fine limestone, which alternate
with compact layers of gray sandstone.
WINEMAKING: Immediately after harvesting, the grapes are taken to cold storage rooms where they undergo a reduction in temperature up to 6°C, which is essential for preserving the aromas during pressing. Cold maceration in contact with the skins for 4 hours. Fermentation in stainless at 16°C until reaching 5% vol of alcohol. Fermentation is stopped at -3°C.
TASTING NOTES: Smells like poached pears in cardamom syrup and dawn dew on jasmine. Pure and as clean as antique white linen sheets, baked apples still in the oven and a teaspoon of cinnamon caught in a shaft of light through the kitchen window. Not the sweetest Moscato d’Asti and all the more delicious for it, finishing dry and crisp, with just a whisper of bubbles.
FOOD PAIRINGS: Blue cheeses, chocolate, custard and fruits tarts, dry pastry in general.
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