After months of air drying the white Moscato Giallo and red Moscato di Scanzo grapes were pressed. Fermentation lasts nearly two months and the wine is aged in steel for 3 years before bottling without the use of any oak. The acidity is a delight and clearly comes from the limestone-laden soils of the region called Sasso di Luna. This and the fact that malo didn't occur and therefore preserved the malic acid that balances this dessert very well. This can age for decades in bottle as a result.
Home to lighter-bodied renditions of Nebbiolo from the villages of Grumello and Sassella, Lombardy produces the unique interpretations of Nebbiolo called Sfursat (or Sforzato). With these wines, the mountain-grown Nebbiolo grapes are dried for several months in the Amarone style, yielding reds of extraordinary depth and very pronounced aromas of red flowers and crystallized red fruit. While...
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Astor Wines & Spirits 399 Lafayette St. New York, NY 10003
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Item: #37099
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