Moscato d’Asti D.O.C.G. Canelli “SiFaSol”

• Grape

  Moscato Bianco of Canelli
• Soil

  Sandy marly soils with a high limestone percentage.
• Training

  Guyot
• Harvest

  Early harvest in the last decade of August or fisrt decade of September as to preserve the delicate flavours of muscat grapes. Harvest is manual in 20kg cases.
• RESA /HA

  About 10 tons.
• Alcohol

  13% potential alcohol, only 5,5% alcohol by volume.
• Vinification

  Soft pressing with pneumatic press is performed immediately after harvesting. Enzymatic clarification is applied at ambient temperature with no chemical clarifying agents. After 24 hours the clarified must is racked, the deep end is centrifuged and the whole matter is placed in temperature-controlled vats at 0° C.
  The must is fermented in autoclave at a 17 C° controlled temperature as to preserve the typical muscat aromatic flavours. When fermentation ends, the wine gets once again refrigerated in order to stuck fermentation and retain carbon dioxide. Some filtrations are then applied to clarify the wine, the last one is particularly important since it retains the yeasts as to avoid bottle refermentation. The wine is finally bottled with an isobaric bottling system and no contact with oxygen at all.

• Serving Temperature and food matching

  10-12° C.
  Typical pairing is with sweets: biscuits, pastry, hazelnut cakes and pies. Traditionally, also some contrast matching is common: with fresh salame, figs and melon (the so-called merenda sinoira). In case you would like to dare something different, hot and spicy ethnical food, especially indian, shouldn’t be underrated.

• Vitigno
  Moscato Bianco of Canelli
• Soil
  Sandy marly soils with a high limestone percentage.
• Forma di allevamento
  Guyot
• Vendemmia
  Early harvest in the last decade of August or fisrt decade of September as to preserve the delicate flavours of muscat grapes. Harvest is manual in 20kg cases.
• RESA /HA
  About 10 tons.
• Gradazione Alcolica
  13% potential alcohol, only 5,5% alcohol by volume.
• Vinificazione

  Soft pressing with pneumatic press is performed immediately after harvesting. Enzymatic clarification is applied at ambient temperature with no chemical clarifying agents. After 24 hours the clarified must is racked, the deep end is centrifuged and the whole matter is placed in temperature-controlled vats at 0° C.
  The must is fermented in autoclave at a 17 C° controlled temperature as to preserve the typical muscat aromatic flavours. When fermentation ends, the wine gets once again refrigerated in order to stuck fermentation and retain carbon dioxide. Some filtrations are then applied to clarify the wine, the last one is particularly important since it retains the yeasts as to avoid bottle refermentation. The wine is finally bottled with an isobaric bottling system and no contact with oxygen at all.

• Temperatura di servizio

  10-12° C.
  Typical pairing is with sweets: biscuits, pastry, hazelnut cakes and pies. Traditionally, also some contrast matching is common: with fresh salame, figs and melon (the so-called merenda sinoira). In case you would like to dare something different, hot and spicy ethnical food, especially indian, shouldn’t be underrated.