Nose
An explosion of aromas that recall with great intensity the scent of the grape from which the wine originates. In particular, hints of ripe pear, white peach, honey, robinia flowers, lime and orange, sage and lemon emerge.
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$ EUR
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5.5%
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An explosion of aromas that recall with great intensity the scent of the grape from which the wine originates. In particular, hints of ripe pear, white peach, honey, robinia flowers, lime and orange, sage and lemon emerge.
In the mouth, density appears the predominant element and infuses a feeling of fullness that balances the acidic freshness and residual petillant from fermentation. Of very long persistence, it distinctly calls to mind the light and warmth of the freshly harvested bunch of ripe Muscat.
Santo Stefano Belbo, a small town in the heart of the province of Cuneo, near Canelli, boasts a rich history intertwined with viticulture, as Pavese already mentioned, particularly the cultivation of Moscato Bianco grapes. Over the years, Santo Stefano Belbo has become synonymous with high quality Moscato
d’Asti, a testament to the area’s enduring dedication to the art of viticulture especially for its cru, including the most prestigious Moncucco, a natural amphitheater with steep slopes.
Today, Santo Stefano Belbo continues to maintain its heritage, producing world-class Moscato wines that reflect its historical and cultural richness.Our Moscato Moncucco exemplifies this, as it comes with notes of peach, apricot, orange blossom and honeysuckle, offering a delightful sensory experience that captures the essence of this area’s winemaking tradition, more unique than rare due to its aging potential that goes well beyond 20 years.
The soil is medium-textured and shallow, with outcrops of marl and in some cases sand. The training form adopted is the modified Guyot, with reduced planting distances (even 7500 vines/ha). The vineyards of Moncucco are hilly, in some cases even with steep slopes, where, thanks to the use of langa stone, terracing was historically created. The exposure is from southwest to east, with an altitude between 220 and 320 m above sea level. The climate is breezy, with hot, humid and mostly clear summers and very cold and snowy winters. During the year, the temperature generally ranges from 0 °C to 28 °C and is rarely below -4 °C or above 32 °C. Santo Stefano Belbo's climate contributes to the production of wines that are aromatic, balanced and expressive of terroir. The combination of warm days, cool nights and well-drained soils allows the cultivation of high quality grapes. In particular, the Moncucco vineyards have hilly terrain that provides excellent drainage, preventing water stagnation.
Thanks to the wide day/night temperature ranges, the accumulation of terpene aromas typical of the Muscat grape is favored.
Area: Moncucco, S. Stefano Belbo
Soil type: White soil, rich in calcareous marls and with a strongly alkaline pH
Exposure and altitude: South-West and East - 200/300m. a.s.l.
System: Guyot 4000-7500 plants/ha
End of August, beginning of September
The hand-picked grapes are partly pressed and partly destemmed. The destemmed grapes remain 12 hours in contact with their skins at a temperature of 5° in order to carry out a cryomaceration useful for the enhancement of aromas and to increase the sensation of pulp. A very gentle pressing allows only the flower must to be extracted from the berries, which is left to decant cold, separating it from its skins. Finally, upon reaching 18°, fermentation is started, which will be s topped when the alcohol content reaches 5.5 degrees.
The resulting wine will remain on its fine lees in aging for at least 10 months in order to obtain a wine capable of withstanding the test of time.
The typical characteristics of the grape variety are expressed in the glass already from the color, a beautiful straw yellow with golden hues.
It stands out for its elegance in accompanying a wide range of flavors: excellent with aged or blue cheeses, ideal with foie gras for a highly refined pairing. It is exalted alongside glazed meats or sweet-and-sour preparations, as well as with caramelized and fried vegetables, where it enhances its complexity. Of course, it also finds its perfect place at the end of a meal, harmoniously pairing with desserts, enhancing every nuance with balance and persistence.
