Grape Variety: Moscato d’Asti

Municipality: Neive

Subzone: Canova

Harvest Time: Early October, depending on the degree of phenolic ripeness and weather conditions.
Harvesting Method: Hand-picked in 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 aromaticity typical of the Moscato grape variety, with floral notes, peach, apricot, and acacia honey.

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 hours of maceration. The grapes are then pressed to separate the skins and seeds. Fermentation starts at low temperatures: 10-11°C, proceeding very slowly for about 45 days. After fermentation, the wine is racked and begins decanting in stainless steel tanks at a temperature of 3°C for approximately 15 days. This operation is repeated three times to achieve natural clarification without the use of any clarifying agents. From this point, the aging phase begins.

"50% of the wine is aged in Austrian acacia tonneaux, and the other 50% in steel. After the separate aging processes, the two parts are blended together and continue to mature together for at least another 2 months in steel before bottling."