Grape Variety: Moscato d’Asti
Municipality: Neive
Subzone: Canova
Harvest Time: Time: Early October, depending on the degree of phenolic ripeness and weather conditions.
Harvesting Method: Hand-picked into perforated crates to ensure good aeration of the grapes. The hand harvest begins early in the morning, from 6:00 AM to 8:00 AM, to maintain a low grape temperature. These crates are transported to the cellar to be gently crushed and destemmed, similar to red wine production, with the addition of dry ice both during crushing and in the tank to immediately lower the must temperature to 9°C.
Tasting Notes
Color: ntense straw yellow
Aroma: Great elegance in the aromas, with hints of peach, ripe citrus fruits, passion fruit, enveloping and ethereal notes.
Taste: Rich, full-bodied, and rounded, with great persistence and citrus notes.
Food Pairings: Medium to high-aged cheeses, crustaceans, oysters, foie gras.
Serving Temperature: 10°-12°C.
Vinification and Aging
The process begins with cryomaceration lasting 26 hours at 9°C, followed by further cooling to 0°C for an additional 34-hour maceration. The grapes are then pressed to separate the skins and seeds.
The fermentation begins, carried out at low temperatures: 9–10°C, very slowly, over approximately 45 days. Afterward, the wine is racked and begins decanting in stainless steel tanks at 3°C for about 15 days. This process is repeated five times to achieve natural clarification without the use of any clarifying agents. From this point, the aging phase begins. The wine is entirely matured in Austrian acacia tonneaux for 24 months, followed by three months of pre-bottling in stainless steel tanks, before bottling. It then undergoes a further aging period in the bottle.