Village: Treiso e Neviglie
Altitude: 230-410 m s.l.m.
Exposure: different expositions according to the production area.
Soil: white marl clayey - calcareous.
Training system: guyot
Grape Variety: Moscato
Harvest: the grapes are handpicked usually between the first and the second decade of September.
Pressing: After the harvest, the grapes are gently pressed and the juice is immediately static clear cold. Then the juice is kept in cold storage (0 ° C) until the start of the fermentation. Fermentation: involves heating the juice from 0° to 18°C, the addition of selected yeasts and the conduction of the temperature-controlled fermentation ranged from 18° to 20°C. When the wine-must come to 4.5 to 5.5 degrees of alcohol, it stops the fermentation by refrigeration at -3 ° C, it’s filtered and it’s bottled after a further sterile microfiltration.
MOSCATO D’ASTI. This sweet white is the dessert wine par excellence. Straw-yellow of varying intensity depending on the vintage, it has an intensely fruity nose which is aromatic and very persistent.
The sweet flavor is beautifully balanced with the low alcohol (5% vol.) and the acidity, which - though never high - gives the product an appealing freshness.
Serving suggestion: It 's a young wine, fresh, light and perfumed, fit to accompany the best traditional Italian desserts: cream-based desserts, sweet biscuits, cakes, fresh fruit (peaches, strawberries, berries...), panettone, panna cotta ...
Interesting also as Aperitivo.
Serving Temperature: 6-8° C
Alcohol content: 5%
Residual of natural sugars: about120-130 g/l
Azienda Vitivinicola Rizzi - Via Rizzi 12 - 12050 - Treiso (cuneo)
Tel. +39 0173 638161 - Fax +39 0173 638935 - email: firstname.lastname@example.org