What's so compelling about Moscato d'Asti? It's a slightly sweet, fizzy white wine with low alcohol (typically only 6 percent, which is less than half that of a regular table wine) and a captivating taste and scent. Made entirely from the moscato bianco grape variety, it comes from the Asti zone in Italy's Piedmont region. An artisanal wine originally made by small winegrowers for consumption by family and friends, Moscato d'Asti has since acquired a devoted following from lovers of Italian wines worldwide. It is the ideal summer sipper because its complex, intense scents of peaches and honeysuckle are allied to a surprising vibrant, refreshing acidity. That, along with the low alcohol, makes this really fine wine almost gulpable. Moscato d'Asti boasts numerous fine producers. But the finest, for me, is the district's greatest specialist, Paolo Saracco. In the 2007 vintage he created what, in my experience, is the finest Moscato d'Asti he has yet produced, with an unrivaled intensity, complexity and balance. If you've never tried Moscato d'Asti (try it with poundcake or, even better, chocolate truffles) you're in for a treat -- even a revelation." Matt Kramer Sunday, June 08, 2008 The Oregonian
. Fragrant aromas of summer stone fruits like apricot and peach explode from the glass. The palate is refreshing with mouth watering acidity. The finish is very long with the perfect touch of residual sugar.
Paolo Saracco is known as "The Maestro of Moscato" and for good reason. His Moscato is perfumed with fresh peach, pear and white flowers. A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.
Produced from Moscato Bianco Canelli sourced from various estate vineyards in the village of Castiglione Tinella in the Cuneo province of Piedmont. Fermentation takes place in special pressurized tanks. After roughly a week of fermentation, when the wine has reached the proper balance of alcohol, sugar and acidity, it is chilled down and fermentation is arrested. The wine then goes through a sterile filtration to eliminate the yeast, and is bottled cold. To insure freshness the wine is fermented one tank at a time, 12 months a year.