





Coppo Moncalvina Moscato d'Asti
Moscato d'Asti DOCG, Piemonte
Tasting Notes
- COLOR: straw colored yellow slightly tinted with greenish reflections
- NOSE: floral notes along with peach and pear over tones
- TASTE: fresh and aromatic
Food Pairings
Cakes, cookies, fruit based desserts
Winemaking Notes
Soft pressing is followed by a slow fermentation in stainless steel tanks, at controlled temperature until the alcohol content reaches 5%. During this process carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness.
Technical Info
- APPELLATION: Moscato d’Asti Docg
- GRAPE VARIETY: 100% Moscato Bianco di Canelli
Vineyard Notes
- APPELLATION: Moscato d’Asti Docg “Canelli”
- GRAPE VARIETY: 100% Moscato Bianco di Canelli
- EXPOSURE: south-southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 200-280 m s.l.m.
- TRAINING SYSTEM: Guyot
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
Cakes, cookies, fruit based desserts
Winemaking Notes
Soft pressing is followed by a slow fermentation in stainless steel tanks, at controlled temperature until the alcohol content reaches 5%. During this process carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness.
Technical Info
- APPELLATION: Moscato d’Asti Docg
- GRAPE VARIETY: 100% Moscato Bianco di Canelli
- EXPOSURE: south-southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 200-280 m s.l.m.
- TRAINING SYSTEM: Guyot
- HARVEST PERIOD: September 2020
- HARVEST: selection 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 controlled temperature until the alcohol content reaches 5%. During this process carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness.
- ALCOHOL: 4.81% vol
- TOTAL ACIDITY: 5.76 g/l
- pH: 3.28
- RESIDUAL SUGARS: 127.51 g/l
Vineyard Notes
- EXPOSURE: south-southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 200-280 m s.l.m.
- TRAINING SYSTEM: Guyot
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
Cakes, cookies, fruit based desserts
Winemaking Notes
Soft pressing is followed by a slow fermentation in stainless steel tanks, at controlled temperature until the alcohol content reaches 5%. During this process carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness.
Technical Info
- APPELLATION: Moscato d’Asti Docg
- GRAPE VARIETY: 100% Moscato Bianco di Canelli
- EXPOSURE: south-south est
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 200-280 m s.l.m.
- TRAINING SYSTEM: Guyot
- HARVEST PERIOD: September 2019
- HARVEST: selection 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 controlled temperature until the alcohol content reaches 5%. During this process carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness.
- ALCOHOL: 4.81 % vol
- TOTAL ACIDITY: 5.76 g/l
- pH: 3.28
- RESIDUAL SUGARS: 127.51 g/l
Vineyard Notes
- EXPOSURE: south-southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 200-280 m s.l.m.
- TRAINING SYSTEM: Guyot
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
Cakes, cookies, fruit based desserts
Winemaking Notes
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.
Technical Info
- APPELLATION: Moscato d’Asti DOCG
- GRAPE VARIETY: Moscato bianco di Canelli
- ALCOHOL: 4.89 % vol
- TOTAL ACIDITY: 5.30 g/l
- pH: 3.23
- RESIDUAL SUGAR : 129.67 g/l
Vineyard Notes
- 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
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).
Winemaking Notes
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
Technical Info
- APPELLATION: Moscato d’Asti DOCG
- GRAPE VARIETY: Moscato bianco di Canelli
- ALCOHOL: 4.70 % vol
- TOTAL ACIDITY: 5.64 g/l
- pH: 3.25
- RESIDUAL SUGAR : 151.45 g/l
Vineyard Notes
- 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
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).
Winemaking Notes
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.
Technical Info
- GRAPE VARIETY: Moscato bianco di Canelli
- ALCOHOL: 4.80 % vol
- TOTAL ACIDITY: 5.60 g/L
- pH: 3.27
- RESIDUAL SUGAR: 136.00 g/l
Vineyard Notes
- 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