GRAPES USED
Moscato bianco.

VINIFICATION AND BOTTLING
Destemming, soft crushing and pressing, fermentation at a controlled temperature to assist the second fermentation. When the alcohol level reaches 5°, the temperature is reduced and fermentation blocked. Tartaric stabilisation is then performed and the wine bottled under sterile conditions.

ORGANOLEPTIC CHARACTERISTICS
The aim of this Moscato, which is vinified as vino frizzante (semisparkling wine), is to express as best as possible the aromatic bouquet typical of this ancient variety, and preserve the subtle aromas inherent to the grape. Whence fermentation at a strictly controlled temperature and a second fermentation delicate enough that the subtle, extremely fragrant bouquet is not overpowered by the carbon dioxide produced. The wine is pale straw yellow in colour with lively effervescence and faint green highlights that belie its youth and vivacity. Highly aromatic nose that combines well with the terpenes, which enhance the characteristic citrus aromas. Elegant blossom and musk notes, which are also highly typical of the variety. In the mouth, the wine is frankly zesty, which provides a pleasant counterbalance for its sweetness and glyceric content. This acidity is all the more noticeable in the finish, which is particularly long for a Moscato, as the sweet sensation is almost entirely superceded by a refreshing desire to salivate.

SERVING SUGGESTIONS
A pleasing accompaniment to traditional desserts such as yeast and fried cakes but also with “sweetish” cured meats (due to their high fat content and low salt content) and light and creamy mousses. The international prizes won by Valdiserre, including the world Muscats du Monde competition, prove this wine’s prestigious and universal nature.

YIELD
6 tonnes per ha.

DENSITY
6500 vines per ha.

AVERAGE VINE AGE
60 years

GRAPES USED
Moscato bianco

VINIFICATION AND BOTTLING
Raisined grapes are destemmed and very softly pressed. After a brief fermentation period in steel vats, the wine is matured for 24 months, with at least 12 months in barriques.

ORGANOLEPTIC CHARACTERISTICS
This raisined Moscato is a faithful representative of the Loazzolo D.O.C. denomination after which it is named, expressing the range of characteristics for which this ever-so-delicate and infinitely complex variety is known. Its intense straw colour, with noticeable golden highlights, hints at well-balanced sensations confirmed unanimously by the nose and mouth. The range of sensations reach outstanding levels, with distinct aromas of dried fruit, apricots preserved in alcohol, quince and withered yellow flowers. There is a beguiling, extremely elegant waxy note, born of the raisining and the wine’s glyceric structure. Exceptional balance between its sweetness and acidity is responsible for the wine’s cellaring ability, creating memorable sensations in the mouth. The after-aromas reiterate nuances distinguished in the nose, enhancing its ripe tropical fruit and dried fruit notes. This harmonious wine has a relatively low alcohol content, making it a versatile companion for a wide range of foods.

SERVING SUGGESTIONS
Light blue-vein cheeses and certain types of matured meats and salamis make interesting pairings. Although traditionally paired with biscuits and cakes, wines such as this, which create such an “emotional impact” really deserve to be meditated over on their own.

DENSITY
7000 vines per ha.

AVERAGE VINE AGE
70 years

YIELD
50 quintals per hectare

GRAPES USED
Brachetto.

VINIFICATION AND BOTTLING
Destemming and extremely soft crushing, fermentation and maceration at a controlled temperature for 4 days.

ORGANOLEPTIC CHARACTERISTICS
Born of a desire to enhance as much as possible the aromatic characteristics of the variety. Not only is this 100% Brachetto wine extremely elegant, but its aromas are of an outstanding finesse, complementing perfectly the wine’s inherent structure. Purple in colour, tending towards cherry. The nose is initially extremely delicate, almost shy, and then explodes with withered rose and lychee aromas that are immediately followed by a range of aromas typical of the variety, with a faint musky note. The natural sweetness of the fruit holds its own against the residual sugars and alcohol, which is exceptionally low. A noticeable acidity in the mouth provides a pleasant contrast to the sugars, making the wine a good cellaring prospect and opening up a whole host of possible food pairings. The wine’s lively acidity is suitably mitigated and highlighted by the alcohol and glycerine content, which make it soave and light in the mouth. Exceptionally wellbalanced and outstandingly harmonious in the mouth, with a lingeri g finish. An unusual wine that seems to be almost shy in stepping outside the square, but which boldly expresses the beguiling characteristics of a variety that is still rather misunderstood and not always presented to advantage.

SERVING SUGGESTIONS
Excellent served at a temperature of 12°C to accompany creamy young gorgonzola cheese, delicate pates or light country terrines. Absolutely fascinating with biscuits and cakes, Torrone and almond nougats.

YIELD
4.5 tonnes per ha.

VIGNETO
6000 vines per ha.