Moscato d'Asti DOCG Vignaioli of Santo Stefano was born in the municipalities of Santo Stefano Belbo, Canelli, Calosso at 300-400m altitude from 41 hectares of 100% Moscato Bianco vines, also known as Moscato di Canelli, planted in 1976, 1994, 2010. The soils are whitish, loose Marne, composed of clay, sand and silt.
After a soft pressing, the must decant in the tank for a few hours, then racked and brought to a low temperature, about 2-3 ° C. Once the various stages of the harvest have ended, the individual masses of the product are homogenized so as to have a constant quality throughout the year.
The must then ferments in an autoclave at around 16-18 ° C until it reaches 5.5% alcohol by volume. During the process a CO2 overpressure is maintained, naturally produced by alcoholic fermentation, which creates the characteristic 'perlage' of Moscato, maximum 2 atm.
The product is then filtered in several stages to have a clear and stable Moscato. Preserved in an autoclave at 2 ° C until bottling to preserve the aromas.
| Brand | Vignaioli Di Santo Stefano |
|---|---|
| Vintage | 2022 |
| Dimension | Bottiglia 0,75 l |
| Alcohol | 5.5% |
| Grapes | Moscato |
| Varietal | Moscato d'Asti D.O.C.G. |
| Type | Sparkling Wine |
| Country | Italy |
| Region | Piemonte |
| Produced Bottles | 350.000 |
Allergens
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Contains Sulphites |
Tired of the mass production of Asti, in 1976 a group of producers (Sergio Santi, the Scavino family and the Ceretto family) founded the company I Vignaioli di Santo Stefano, to bring the Moscato Bianco grape to high levels of quality. The first year sees 4,000 bottles produced and at least the triple required by the market, an exceptional response for a highly appreciated product.
The great demand for boosting important investments and bringing production to 40,000 bottles as early as 1979. To date, production is around 350,000 for Moscato d'Asti and 20,000 for Asti Spumante.
Despite its size, the company remains attentive to traditional processes and work in the vineyard. A total of 41 hectares divided into the vineyards of Santo Stefano Belbo, Canelli and Calosso and tenants of the San Maurizio estate of Count Carlo Vittorio Incisa Beccaria.
The winemakers of Santo Stefano use only grapes from their vineyards, followed step by step both in the vineyard and in the cellar. Pruning contained, reasoned fertilizations and thinning of the bunches. Sorting in harvest, decanting and filtering reduced to a minimum to enhance the aromatic heritage of grapes.
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