Questo vino

Vineyard and terroir

The Moscato Bianco comes from Santo Stefano Belbo and Mango. The vines are 10–25 years old, trained to Guyot and planted on clay-loam soils with southern and southwestern exposures. Yield is 9,000 kg/ha, and the vineyards are managed according to sustainable viticulture practices.

Grapes

100% Moscato Bianco. The partially late harvest adds complexity while retaining the variety’s distinctive aromatic character.

Vinification

The crop is harvested entirely by hand, with part of the grapes picked 10 days later. Whole bunches are hand-sorted on a vibrating table and cooled with carbonic snow to limit oxidation and substantially reduce the use of sulphur. They are then gently pressed. Screw conveyors are excluded throughout grape handling to minimize mechanical stress.

Fermentation takes place in temperature-controlled stainless-steel vats and is stopped to preserve the grapes’ natural sugar and primary aromas. A second fermentation in autoclave produces the wine’s gentle fizz. The wine is characterized as young, light, sweet and unoaked.

Technical data

Alcohol: 5.5% vol.
Residual sugar: 130 g/L
Yield: 9,000 kg/ha
Winemaker: Paolo Giacosa

Tasting profile

Light straw yellow with golden highlights. The fragrant nose combines fresh Moscato varietal aromas with rose, geranium, citrus, sage and honey. The palate is broad, fresh, elegant and smooth, balancing sweetness with acidity. Its long finish is fruity and mineral, with close continuity between aroma and flavor.

Serving and pairing

Serve at 7–8 °C. Pair with desserts, light or mature cheeses, and foie gras, or serve on its own as a refreshing drink.

Vintage notes

The 2023 growing season began with a colder winter than the previous year. Two snowfalls and abundant rain helped replenish the preceding season’s water deficit. A fairly wet spring required careful disease management. Severe July storms had uneven effects across the area, while intense heat at the beginning of August did not cause vine water stress. Harvest began on 16 August with grapes destined for Alta Langa, continued with white varieties during September, and concluded with red varieties late in October.