2022 | Saracco | Moscato D’Asti

White Wine: 2022 | Saracco | Moscato D’Asti
Sweet semi-sparkling wine with a great aromatic personality, characterized by tipical hints of ripe fruit and by an intense persistent flavour, fresh and sweet.
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Producer: Saracco
Vintage: 2022
Size: 750ml
ABV: 5.5%
Varietal: Muscat
Country/Region: Italy, Piemonte
These marvellous Italian wines offer up lime, crunchy green apple, orange blossom, honey and a smidge of lilac notes, with a refreshing floral edge that makes them excellent as aperitifs especially at only 5.5% ABV.
Producer Information
Saracco is an Italian wine producer based in Castiglione Tinella, 25km (15 miles) south of Asti in the northwestern region of Piedmont. The estate specializes in the production of Moscato d’Asti wines, as well as producing Langhe Chardonnay, Riesling and Pinot Nero wines. The Saracco family originally founded their winemaking business in the early part of the 20th Century when they began selling their wines to companies producing Vermouth. In the latter half of the century, the company expanded its vineyard holdings and consequently its wine production, initially selling its wines to makers of Asti Spumante. In 1988 Paolo Saracco took over the management of the family business, establishing the Paolo Saracco estate and its own label of Moscato d’Asti. VIneyard holdings cover a total of 50 hectares (124 acres), predominantly in the area around Castiglione Tinella, with smaller holdings in Santo Stefano Belbo, Castagnole Lanze and Calosso. The vines are largely planted on soils that typically consist of sand, clay and limestone. Moscato d’Asti remains the estate’s flagship wine, and is made using the so-called “Asti Method”. First the Muscat Blanc à Petits Grains grapes are gently pressed, and the must stored in chilled stainless steel tanks. This is followed by a brief, temperature-controlled fermentation, and with fermentation only just under way, the wines are microfiltered (to stop fermentation, clarifying the still very sweet wine) and bottled under pressure (retained the bubbles, or dissolved carbon dioxide, from fermentation).