Indulge in the delightful Alasia Moscato d'Asti! Enjoy its sweet, semi-sparkling flavour and delightful aromas of honey and fresh flowers. With relatively low ABV this softly textured Moscato is perfect to sip chilled as an aperitif or savour with a fruit salad after dinner. Its ripe apricot and grape notes and soft mousse create a unique, invigorating finish. Embark on a journey of taste with every glass!
|Style||Sweet, White, Sparkling, Stone Fruit, Honeyed, Floral, Aperitif|
|Dietary||Vegetarian, Vegan, Sustainable|
About the Producer
Araldica is Piemonte's most forward-thinking co-operative, situated in Castel Boglione, in the heart of Barbera d'Asti territory. Here they work with 230 grower members to source quality grapes from around 690ha of vineyards. Many of their members joined the co-operative in the 1950s and have a long and loyal relationhip with the winery. They produce wines from Piemonte's main DOC / DOCG regions - predominantly Barbera, Gavi and Moscato, but also including Barolo, Barbaresco and Roero Arneis.
Founded in 1954 by Livio Manera, father of the current Managing Director and winemaker Claudio Manera, Araldica has developed over the past 60+ years to become a major winemaking force in Piemonte, supplying wines across the globe. Claudio's wife Lella heads up quality control at Araldica, where she is responsible for the blending and approval of all wines. Their son Carlo, also a qualified winemaker, is now part of the Araldica winemaking team.
Vineyard and Winery
The grapes for Araldica's Moscato d'Asti are sourced from their members' vineyards, in the Monferrato hills in the south of the province of Asti in the Piemonte region. The vineyards have a south westerly aspect and are at altitudes of between 250 and 400m above sea level. Vines are grown in limestone-clay soil using the Piedmont low Guyot trellis. The average age of the vines is 30 years and the planting density 4,000-4,500 vines per ha. Yields are 77 hl per ha. The fruit is hand-harvested between 1st to 12th September. Fermentation in pressure tank under temperature control. The fermentation is deliberately stopped by chilling and filtration to retain just 5% alcohol and a luscious natural sweetness.
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