Grapes left to dry on the vine and usually harvested in the second half of October undergo the entire wine-making process in small
barrels made of French oak, where the wine remains for around 15 months. Mouth-watering aromas of citrus fruit, dates and oriental
spices are followed on the mouth by sweetness combined with citrus tanginess. Extraordinary length on the palate.
From sbrisolona, a crumbly butter and almond-based cake from Mantua, through to cheesecake. Staying on the theme of cheese, this label
is also a winning pairing for caciocavallo podolico, and is even excellent with a blue Stilton.
DESIGNATION: Piemonte d.o.c. Moscato Passito
GRAPE-VARIETY: 100% Moscato Bianco
VINEYARDS: village of Neive – Bricco di Neive
SOIL: sandy – calcareous
VINE-TRAINING SYSTEM: Guyot
YIELD: 30 hl./hectare
VINIFICATION: maceration on the skins, followed by soft pressing and natural settling of the must.
FERMENTATION: in small barrels at a controlled temperature, followed by maturing in the same wood for 12 months.
APPEARANCE: golden yellow.
NOSE: very intense fragrant bouquet, with hints of nuts and candied citrus fruit.
TASTE: sweet and liqueur-like, bursting with the variety’s aromatic qualities.
PAIRINGS: a complex wine recommended for savouring at the end of a meal, with medium mature cheese and with pastries.
ALC. BY VOL: 14%
SERVING TEMPERATURE: 7-9°C
DOWNLOAD: Moscato D’Asti Vendemmia Tardiva