“The Moscato is the best dessert wine in the world… and Nivole is constantly the best”.
(Michael Broadbent, Director of Christie’s and Master of Wine’s President)

“Always the best Moscato!”.
(Decanter, Wine Enthusiast, Wine Spectator)

Vinification:
Soft pressing of the entire grape, the must is stored in a tank at -2°C followed by slow fermentation in an autoclave at a controlled temperature until achieving an alcohol content of 5%. During this process, a part of the carbon dioxide developed during fermentation remains “entrapped”, giving the wine its mild, natural effervescence. Before bottling, it then undergoes a process of micro-filtration to give the wine its clarity, purity and stop any further fermentation of the yeasts.

Color:
Brilliant straw yellow

Nose:
Floral, typical aromas of Moscato, with notes of peach and apricot

Taste:
Creamy, fragrant, with a pleasant fine bubble and a finish which is particularly fresh

Ideal Serving Temperature:
10°C

Closure:
Stelvin

Nivole:
The land of choice for the white Moscato grape variety was already delimited at the end of the nineteenth century as “that assembly of hills and valleys”. Bordered to the north by Asti and the Tanaro river, to the south by the Bormida river and “together comprising a zone, which good right to call itself the zone of the Moscato”

Within this zone, defined the author of a fundamental monography about this grape variety, Strucchi, as “far above all the others and the most important” there is “a series of contiguous Municipalities” where the Moscato is cultivated by choice and not only occasionally, given its best results.

Among the municipalities listed by Strucchi, standing out from the others are Calosso, Canelli, Castiglione Tinella, Mango and Stefano Belbo, constituting the area which much later would rightfully become the recognised home of the Moscato d’Asti D.O.C.G.

(Il Moscato di Canelli by A. Strucchi e M. Zecchini, 1895, p. 17)

GRAPE VARIETY: White Moscato
EXPOSURE: South-east, South-west
METHOD OF CULTIVATION: Guyot
SOIL: White earth, sandy, of sedimentary marine origin

92/100
WINE ENTHUSIAST

92/100
KERIN O'KEEFE

91/100
DECANTER

90/100
WINE SPECTATOR

90/100
JAMES SUCKLING