Vietti Cascinetta Moscato d’Asti (Piedmont, Italy)

Vietti Mocasto d'Asti

Who are they?

Vietti is one of Italy’s greats, and has a fascinating and long history in the hills of Piedmont, where winemaking can be traced back to the 19th century. The story began in 1919 when patriarch Mario Vietti turned the family farm into vineyards to make the first of Vietti’s wines, selling most of the production to the local villages.
In the 1950s, Vietti made a conscious effort to focus on single vineyard sites, a winemaking process that is common practice today, but back in that time it was a radical concept. The driving force behind this was then winemaker Alfredo Currado, a pioneering chap who was also the brains behind the rebirth of the long lost local variety, Arneis.  

What’s so special about them?

Vietti produce a variety of wines from the Piedmont region, including the Arneis, a Barbera d’Asti, Barbera d’Alba, Dolcetto d’Alba, Nebbiolo, Barbaresco and various stunning Barolos from single vineyards across the Barolo villages.  These wines are all produced in very small numbers in the village of Castiglione Falletto, which is sat more or less in the middle of the four other key Barolo villages.
Here their southern facing vineyards have all of the top characteristics of the other villages within the area. This prime location has been central to the high quality parcels of fruit produced by the winery over the last few decades.

Vietti produce a range of stunning wines, but one that really stands out is their Moscato d’Asti.  Moscato is seeing a resurgence in popularity at the moment, with US sales of the variety increasing by 73% over the last year. From links to hip hop culture in the states; low alcohol levels; to a light, slightly sweet spritzy style, there are many reasons for its return to popularity.

The grapes for Vietti’s Moscato d’Asti are grown on the estate vineyards in Castiglione Tinella, in the Langhe region of Piedmont.  Here the vines are around 35 years old, and only the highest quality grapes make the cut for this Moscato, which is much drier, crisper and elegant than most Moscato d’Asti.

How does it taste?

Characterised by an abv of only 5.5% and a slight spritz on the palate, this exciting style is achieved through an interesting production process, which is started by alcoholic fermentation in a stainless steel autoclave to preserve some of the natural carbon dioxide created through fermentation. Once in bottle, yeast is added for a second fermentation to take place within the bottle which ensures the Vietti Moscato gains a richness similar to Prosecco.

The balance of residual sugar on the palate with an elegant spritz makes this wine perfect for the forthcoming spring, offering up a refreshing wine style. Packed with complex, fresh citrus fruits, good acidity and balance, it is the ultimate aperitif but would work really well with a cheeseboard or a wide array of puddings.  A dessert wine with a difference!

Author:
Rob Pickard
Date:
14th March 2012


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