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Coppo Moncalvina Moscato d'Asti
Moscato d’Asti DOCG, Piemonte
Of the 52 townships that may carry the denomination Moscato DOCG, only 22 are included in the prestigious subzone of “Canelli,” where Moscato has been cultivated since the 13th century. Only grapes that are cultivated above the obligatory 165 meters a.s.l. can be made into Moscato d’Asti DOCG Canelli.
Food Pairings
Technical Info
Tasting Notes
- NOSE: floral notes along with peach and pear overtones
- TASTE: fresh and aromatic
Food Pairings
Cakes, cookies, fruit-based desserts, Robiola di Roccaverano (a typical goat cheese from Piedmont).
Technical Info
- APPELLATION: Moscato d’Asti DOCG
- GRAPE VARIETY: Moscato bianco di Canelli
- PRODUCTION AREA: south of Asti
- EXPOSURE: south - southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 650-920 ft a.s.l.
- TRAINING SYSTEM: Guyot
- VINEYARD DENSITY: 4,000/4,500 plants per hectare
- HARVESTING PERIOD: September 2017
- HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
- VINIFICATION SYSTEM: soft pressing is followed by a slow fermentation in stainless steel tanks at a controlled temperature untill the alcohol content reaches 5%. During this process part of the carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness. Before bottling the wine is micro- filtered to get transparency, purity and stop any residual fermentation of the yeasts
- ALCOHOL: 4.70 % vol
- TOTAL ACIDITY: 5.64 g/l
- pH: 3.25
- RESIDUAL SUGAR : 151.45 g/l
Of the 52 townships that may carry the denomination Moscato DOCG, only 22 are included in the prestigious subzone of “Canelli,” where Moscato has been cultivated since the 13th century. Only grapes that are cultivated above the obligatory 165 meters a.s.l. can be made into Moscato d’Asti DOCG Canelli.
Food Pairings
Technical Info
Tasting Notes
- NOSE: floral notes along with peach and pear overtones
- TASTE: fresh and aromatic
Food Pairings
Cakes, cookies, fruit-based desserts, Robiola di Roccaverano (a typical goat cheese from Piedmont).
Technical Info
- GRAPE VARIETY: Moscato bianco di Canelli
- PRODUCTION AREA: south of Asti
- EXPOSURE: south - southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 650-920 ft a.s.l.
- TRAINING SYSTEM: Guyot
- VINEYARD DENSITY: 4.000/4.500 plants per hectare
- HARVESTING PERIOD: September 2016
- HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
- VINIFICATION SYSTEM: soft pressing is followed by a slow fermentation in stainless steel tanks at a controlled temperature until the alcohol content reaches 5%. During this process part of the carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness. Before bottling the wine is micro-filtered to get transparency, purity and stop any residual fermentation of the yeasts.
- ALCOHOL: 4.80 % vol
- TOTAL ACIDITY: 5.60 g/L
- pH: 3.27
- RESIDUAL SUGAR: 136.00 g/l
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