Of the 52 townships that may carry the denomination Moscato DOCG, only 22 are included in the prestigious subzone of “Canelli,” where Moscato has been cultivated since the 13th century. Only grapes that are cultivated above the obligatory 165 meters above sea level can be made into Moscato d’Asti DOCG Canelli.

Denomination:Moscato d'Asti docg
Grape variety: White Moscato of Canelli
Production area: south of Asti
Exposure: south - south east
Type of soil: calcareous marl
Vineyard altitude: 200-280 m asl
Training system: Guyot
Plant density: 4,000 - 4,500 plants per hectare
Serving temperature: 10 ° C.

Minimal aging results in a bright yellow color with pale golden hues and a fine perlage. The bouquet is refreshing and delicate with aromas of peach, pear and the textbook citrus blossom, typical of Moscato. Moncalvina is an elegant, slightly sweet and sparkling wine. Captivating and fun to drink, Moncalvina is recommended with light pastries, Panettone (Italian Christmas cake) or simply on its own.

The historical underground wine cellars of Coppo are a UNESCO World Heritage site. They are part of the network of underground cathedrals, a temple of wine dedicated to its history and the hard work of their history. Built beginning in the late 18th century, initially intended as small cellars to conserve wine, they were expanded from 1800-1900 to what they are today. The historical wine cellars of Coppo extend under the hill of Canelli for a total of 5 thousand square meters (16,400 ft) and a depth that reaches 40 meters (130 ft).

Canelli is the most prestigious area for Moscato. Here this white and aromatic grape has been cultivated since the 13th century. Moncalvina perfectly illustrates to the world the beauty of this small, traditional area as these beautiful hills reveal the sweet soul of our Moscato.

Harvested from the healthiest, ripest grapes that are hand picked into 40lb small bins. Soft pressing is followed by a slow fermentation in stainless steel tanks, at controlled temperature until the alcohol content reaches 5%. During this process, carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness.