CANTINA DEL NEBBIOLO MOSCATO D’ASTI DOCG 2015
  • 53104-15

CANTINA DEL NEBBIOLO MOSCATO D’ASTI DOCG 2015

The classic dessert wine par excellence, with an invitingly bright, almost golden straw-yellow color. Its intensely aromatic nose shows expressive notes  of fresh orchard peach, white grape juice, and a tinge of almond on the finish.  The delicate sweet palate merges perfectly  with a long, fragrant aroma.  Recommended serving temperature 8-10°C.

SKU: 53104/15 Categories: , Tags: , , ,
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  • Region:  Piemonte
  • Sub-Region: Moscato d’Asti 2015
  • Varietal: Moscato di Canelli (100%)
  • Soil: Limestone and sandstone
  • Altitude:  400 meters
  • Alcohol:  5%

Production Notes: The ripe grapes were crushed and saturated with inert gas before pressing; fermented in a pressure tank under temperature control.  To retail in the natural sweetness the fermentation was stopped by chilling and fermentation.  10,000 bottles produced.

Tasting Notes: The classic dessert wine par excellence, with an invitingly bright, almost golden straw-yellow color. Its intensely aromatic nose shows expressive notes  of fresh orchard peach, white grape juice, and a tinge of almond on the finish.  The delicate sweet palate merges perfectly  with a long, fragrant aroma.  Recommended serving temperature 8-10°C.

Pairings: Desserts such as panettone, stone fruit sorbets or fresh fruit and creme.  Other suggestions are the Stone-Fruit Panzanella with Zabaglione, Vanilla Semifreddo and Orange Sorbet Terrine, Raspberry Tart with a Pistachio Crust, Coconut Pudding with Pineapple and Candied Cashews (from Food & Wine Magazine Best Pairings with Moscato d’Asti)

About Moscato d’Asti: Moscato d’Asti is produced in both dry and sweet styles, typically characterized by fresh, floral, grapey aromas. They are best enjoyed as a refreshing aperitif, but are fantastic paired with desserts, particularly with the classic panettone, fruit tarts, or with dry pastries made with hazelnuts or almonds.

The technique used to make Moscato d’Asti has become known as the “Asti Method”; as soon as the Muscat grapes are harvested, they are de-stemmed and pressed – as quickly and gently as possible to retain the delicate floral aromas. The resulting must is filtered and kept chilled until required. The wine is created by fermenting a batch of this must in a pressurized tank. Carbon dioxide gas is trapped in the tank, creating the all-important sparkle. When the alcohol level reaches around 5 percent, the wine is chilled, killing the yeasts and stopping the fermentation. The resulting product is sweet, sparkling, perfumed Moscato d’Asti. (via Wine Searcher.com)

About Cantina Del Nebbiolo: Founded in 1959 by 23 passionate farmers in the hills of Alba in the heart of the Roero, the Cantina has expanded to include over 170 members, whose sustainable practices in Italy’s greatest growing region are showcased in these elegantly crafted wines that express the best of Piemonte.

 

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