Provincia di Asti, Piedmont, Italy
Soil: silty-calcareous soil with grey and light blue tufaceous marlstone.
The hand-picked grapes are de-stemmed, crushed and softly pressed. The must is then cooled to 41° F and left to decant overnight in stainless-steel tanks, then filtered and stored at 32° F. It is then The temperature is then brought to 61 °F and selected yeasts are added to start a temperature-controlled fermentation, until approximately 5 alcoholic degrees and 1.8 bars of pressure are obtained. The fermentation is stopped by lowering the temperature to 32°F and immediate filtration follows.
Bouquet: Intense and fruity aroma typical of Muscat with hints of acacia flowers and citrus peel.
Taste: Sweet and fresh, with hints of honey and peaches in syrup.
Pairs perfectly with a wide range of desserts including jam tarts, cheesecakes and cookies. Moscato d'Asti also pairs well with salami, hard cheeses, spicy dishes and shellfish.