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Product information compiled from producer, importer and reference sources.
Asti's Moscato Bianco, lightly sparkling via charmat method—floral intensity from low-intervention vinification.
Cavicchioli's Moscato Spumante originates in Asti, the Piedmont subregion where Moscato Bianco thrives on calcareous clay soils at 300–400 meters elevation, where morning fog and afternoon sun create the precise ripeness conditions for aromatic intensity without excessive alcohol.
The house employs charmat-method sparkling production—brief tank fermentation under pressure rather than bottle aging—preserving the varietal's delicate floral volatiles. Fermentation is arrested at residual sugar levels typical of the category (around 5–7% RS), maintaining the wine's characteristic sweetness without cloying density.
This is a lightly sparkling expression (frizzante, not fully spumante pressure), which distinguishes it from the region's more aggressively carbonated peers and allows the Moscato's primary aromatics—muscat flower, white peach skin, honeysuckle—to dominate rather than dissolve into effervescence.
Alcohol sits at 5.5% ABV, making this a low-alcohol aperitif rather than a dessert wine.
Drink within 12 months of release to capture the aromatic freshness that defines the style.
Sommelier’s pick: Fresh burrata with stone fruit compote—acidity and low alcohol balance richness · Lightly spiced Thai mango sticky rice—floral notes echo the mango, low ABV prevents heat amplification · Prosciutto di Parma with melon—classic Piedmont pairing; the wine's sweetness bridges salt and fruit
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