Moscato d’Asti Docg was already produced in Monferrato
area in the XIII century. The cultivation of Muscat, the
most widespread specie of vine in Piedmont, is very old,
too: the Statutes of the Commune of Canelli gave evidence
of this back in 1200.
Giovan Battista Croce, a Milanese
jeweller, improved this vine cultivation and the procedure
to transform Moscato wine at the end of the XVI century;
he spoke about it in a book titled “About the excellence
and difference of the wines produced on the mountain of
Turin, and how to produce them”.
HARVEST
Harvesting starts approximately on 10th of September.
WINE MAKING
The grapes are pressed, and the must obtained is chilled
immediately at zero degrees, in order to prevent
fermentation. Afterwards, the suspended solid particles are
removed, keeping a constant temperature of about zero
degrees in autoclave.
To prepare Moscato, finally, we
bring the must to a temperature of 18°C and we add the
selected yeasts. When the must reaches an alcoholic
content of 4,5-5,5 degrees, the fermentation is stopped
through refrigeration. The wine is filtrated again and
bottled.
ORGANOLEPTIC FEATURES
Colour: straw-yellow with light golden tones.
Bouquet: intense, t ypical of the grapes, with hints of
peach, sage and lemon, with acacia flower aftertaste.
Taste: sweet, intense, delicate, with a good natural
effervescence.
HOW TO SERVE IT
Temperature: 6-8°C; serve in cups suitable for dessert
wines.
Food pairings: baked cakes and biscuits, light leavened
paste cakes (above all with fruits); it accompanies also
desserts like zabaione, panna cotta cream, Piedmontese
desserts rich in cream, panettone cake from Milan and
pandoro from Verona, together with the unmistakable
Amaretto from Mombaruzzo.
NOTES
The best period to drink it is within one year from the
bottling, in order to catch the fragrance of the fruit.
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