Coppo Moncalvina Moscato d'Asti

Moscato d’Asti DOCG, Piemonte

Canelli is the most prestigious area for Moscato. Here this white and aromatic grape has been cultivated since the 13th century. Moncalvina perfectly illustrates to the world the beauty of this small, traditional area as these beautiful hills reveal the sweet soul of our Moscato.

Tasting Notes

COLOR: straw colored yellow, slightly tinted with greenish reflections
NOSE: floral notes along with peach and pear overtones
TASTE: fresh and aromatic

Food Pairings

PAIRINGS: cakes, cookies, fruit based desserts

Technical Info

APPELLATION: Moscato d’Asti DOCG
GRAPE VARIETY: Moscato bianco di Canelli
EXPOSURE: south - southeast
SOIL COMPOSITION: calcareous marl
VINEYARD ALTITUDE: 200-280 m a.s.l.
TRAINING SYSTEM: Guyot
HARVESTING PERIOD: September 2018
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.
ALCOHOL: 4.89 % vol
TOTAL ACIDITY: 5.30 g/l
pH: 3.23
RESIDUAL SUGAR : 129.67 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 13^thcentury. Only grapes that are cultivated above the obligatory 165 meters a.s.l. can be made into Moscato d’Asti DOCG Canelli.

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

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