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A sweet aromatic wine was first mentioned in the documents of 17th century. It was the 1st sparkling wine of Asti produced using classical method. Then people like my grandfather Clemente Guasti started to produce it using the Martinotti method and later they also started to produce a more artisanal and natural wine with normal classical cork that is marked with the appellation of Moscato d’Asti DOCG. Varietal: 100% Moscato d’Asti (Muscat blanc à petits grain): considered the highest quality of all the muscat clones.
Area of production: Mombaruzzo town. Vineyards on UNESCO hills surrounding Laficaia wine resort
Exposure and altidute: South; 450 m ASL.
Soil composition: Limestone, chalk and clay.
Harvest: in the second part of August.
Wine-making: Soft crushing of the grapes. One fermentation at controlled temperature of 18°C in stainless steel tanks and stopped at between 4.5% alcohol to 5.5% alcohol. The finished wine will have a small amount of CO2 (1.7 atmospheres) so is not considered sparkling.
Tasting characteristics: Straw-yellow colour with greenish reflections. Intense, fresh and fruity, with notes of peach and sage.
Harmonious, the balance of acidity and residual sugar give this wine a very pleasant drinkability.
Best served at a temperature of 8-10°C.
Food pairing: Excellent pairing with pastries, cakes and fresh fruit.
Alcohol: 5%
