Grapes for this classic Italian dessert wine are dried prior to fermentation on ‘graticci’ – a traditional Italian rush mat. During this time 40% of the fruit’s weight is lost by water evaporation which intensifies sugars and subsequently sweetness. In mid-December the whole bunches are pressed and then a slow fermentation is undertaken in oak barrels for 2 months followed by 12 months ageing prior to bottling.
A nose of intense lemon curd, marmalade, and citrus peel is accompanied by light floral notes. The palate has lots of ripe apricot and acacia honey characters with a well-balanced citrus zest bite on the lingering finish.
In Italy they drink Moscato d’Asti as an apperitif and it is light and fresh enough to be drank without food, but it is also a wonderful accompaniment to desserts and cheeses. Try with creme brulee or lemon posset or if you are a cheese lover it is sensational with Gorgonzola.