Nose
It has a fruity nose with floral hints and peaches in syrup, sage and light citrus aromas.
Palate
On the palate, the wine is well-balanced between freshness and sweetness, savoury and perfectly reflects the sensations of the nose.
Growing Conditions
The Moscato, as its variety “Bianco or from Canelli”, finds the best natural habitat in Southern Piedmont, in the surrounding area of 52 small cities from the Provinces of Asti, Alessandria and Cuneo. And on the hills of neighbouring villages of Vaglio Serra where the soils are particularly rich in calcium, the Moscato grape produces very delicate and well-balanced wines.
Soil: clay, calcareous soils with some sand. Altitude: 250 m. above sea level. Exposure: South, East and West. Vine training - density: Guyot. 5000 vines per hectare.
Harvest
September. The grapes are hand harvested in the morning so that they arrive fresh and in optimal conditions to start the vinification process.
Winemaking
The first step is the direct soft pressing of the grapes followed by the fining and filtration of the must. Then the must goes into stainless steel tanks for about two months at a constant temperature of 0 °C to preserve the typical aromas of the Moscato.
The fermentation is made at a temperature of 16 °C for about 15 days and then stopped when the wine reached 5,5% of alcohol.
Aging
At the end of the fermentation, the wine is stabilized and remains in closed tanks at 0 °C for about 20 days, followed by 3 month of bottle ageing before trade release.
Appearance
The colour is an intense yellow straw with fine and persistent bubbles.
Food Pairing
Bunet (Piedmontese pudding), pastries, hazelnut pie, great cocktails base and even some blue cheeses such as gorgonzola.
