Moscato d’Asti DOCG

No wine shouts “perfume” louder than the frizzante Moscato d’Asti DOCG. Bottled with a soft 1.7–2.5 bar spritz, just 4.5-6% ABV, and elderflower and apricot aromas, it’s sweet yet balanced by high acidity. Made from 100% Moscato Bianco using just one cool, single-tank fermentation which locks in natural CO₂, a touch of sweetness, and head-turning notes of peach, sage and lime blossom. Hand-picked from steep sandstone sorì around Santo Stefano Belbo, Strevi, and Calosso, the wine is bottled within weeks of harvest so what you pour is basically fresh grape perfume—just chilled, lightly sparkling, and ready to charm.

Core Specifications

Where are the Grapes From?

• Santo Stefano Belbo & Strevi: Sandstone ridges (350-550m, 1150-1800ft); gives citrus-mint lift and racy acidity.

• Calosso & Mango: Mixed sandstone/marl; adds fleshy apricot and orange-peel notes.

• Canelli ring: Now its own Canelli DOCG; the most floral, lime-blossom vineyards.

Winemaking

• Hand harvest (late Aug / early Sep) into 20kg/44lb crates (slopes up to 50% are tractor-free zones.)

• Whole-cluster press; juice held at 0°C/32°F in stainless steel tanks until an order comes in.

• Single tank fermentation (Martinotti autoclave) at 54°F (12°C). When alcohol reaches approx 5.5%, pressure hits 1.8 bar, and residual sugar sits around 100 g/L, the process is stopped by chilling to 28°F (-2°C).

• Sterile filtration to remove yeast and then bottled under pressure—no disgorgement, no dosage, no second fermentation.

• From grape to bottle can be as quick as 30 days, preserving the grape’s intense and aromatic terpenes (linalool, geraniol).

(Some boutique producers age the cold must on lees for 4-6 months before fermenting, adding a creamy twist.)

How to Drink It

Serve at: 43-46°F (6-8°C)

Glass: All-purpose white or tulip sparkling; wide enough to catch the perfume.

Shelf life: Best within first year; top examples mellow into honey & dried apricot after 5–7 years.

Food playbook:

• Classic: fruit tart, panettone, hazelnut cake

• Smart: Sichuan chilli chicken, Thai larb

• Left-field: Gorgonzola or Roquefort (sugar tames salt)

Quick Facts

• DOC status: 1967

• DOCG status: 1993

• Annual output: Around 40 million bottles

• CO₂ level: about half that of Prosecco; one-quarter of Champagne

• Export star: More than 65% ships abroad; top markets USA, UK, Japan

• Hand-harvested: 100% (slopes too steep for machines)

• Calories: Approx 85 kcal per 3 oz (90 ml) pour—similar to a dry Riesling

• Age-worthy? Select producers age on lees; best bottles gain honeyed complexity after 5–7 yrs.

Sources

♦ Consorzio Asti DOCG