Name: Moscato d’Asti
Type: Partially fermented white must
Location and geographical exposure: In the township of Calosso (At) the
terrain is exposed to East.
Soil: Calcareous, clayish that exalts typical aromas.
Variety: Moscato d’Asti.
Training system: Guyot with fruit bearing canes of 7-9 buds.
Harvest time: End of August. Harvest by hand with 20 Kg capacity plastic perforated boxes.
Vinification method: Soft pressing of the grapes. Maceration for 4-5 days
under controlled temperature of 10 o C.
Aging: Re-fermentation in stainless steel autoclaves, for about 14 days at a
temperature of 15 o C. Residual sugar of 130-140 g/l and 5% alcohol per
volume.
Color: Straw yellow with greenish glint, smooth and persistent perlage.
Nose: Aromatic, floral and fruity.
Taste: Sweet, fresh and harmonic.
Best with: Typical desserts wine.
Serve at: 8 o - 10 o C.
Storage and duration: drink within 2 years.
Bottle sizes: 0,75 lt.
Name: Moscato d’Asti
Type: Partially fermented white must
Location and geographical exposure: In the township of Calosso (At) the
terrain is exposed to East.
Soil: Calcareous, clayish that exalts typical aromas.
Variety: Moscato d’Asti.
Training system: Guyot with fruit bearing canes of 7-9 buds.
Harvest time: End of August. Harvest by hand with 20 Kg capacity plastic perforated boxes.
Vinification method: Soft pressing of the grapes. Maceration for 4-5 days
under controlled temperature of 10 o C.
Aging: Re-fermentation in stainless steel autoclaves, for about 14 days at a
temperature of 15 o C. Residual sugar of 130-140 g/l and 5% alcohol per
volume.
Color: Straw yellow with greenish glint, smooth and persistent perlage.
Nose: Aromatic, floral and fruity.
Taste: Sweet, fresh and harmonic.
Best with: Typical desserts wine.
Serve at: 8 o - 10 o C.
Storage and duration: drink within 2 years.
Bottle sizes: 0,75 lt.