Moscato d’Asti d.o.c.g.
The grapes have been harvested in the third week of September with boxes of 20 kg.
Presses – stemming under protection of inert gas . Maceration for 12 hours . Soft pressing and obtaining the must flower , nitrogen flotation and sediment separation. Slow fermentation at temperature of 12 °C in vats to reach 5.5 degrees of alcohol. Cold stabilization . Bottled in winter after the harvest, in bottle Borgognotta ” Hellenic Maya ” 75cl .
Alcol 5,50% Vol.
Residual sugar 140 gr/liter
Total acidity 5,80 gr/liter
Sulfur tot. 130 mg/lt.
Free sulfur 30 mg./liter
Bottle pressure 2,6 Bar.
Straw yellow with green shades decided , with fine and creamy foam . Aromatic floral scent, honeyed accordance with sage and citrus . Sweet taste, pleasant and aromatic.
Langa hazelnut cake, sweet hard cheese, dessert in general. Serve cool, temperature 6/8 ° C.
The South of Asti , part of Alessandria and Cuneo , are 52 countries where it’s grown this grape variety to produce Asti and Moscato d’ Asti DOCG .
100 % Moscato Bianco, from vineyards exposed to the southwest with a slope of 40/45 %, the so-called ” Surì “. Where the processes are carried out exclusively by hand.
Download HERE the thecnical informations of Moscato d’Asti Pianbè dei Surì.
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