Moscato d’Asti D.O.C.G.
Tendril: Moscato Bianco 100%
Surface of the vineyards: 3,5 Ha
Vineyards: properties located in Castiglione Tinella and Mango, vines in guyot, exposure south/south-west, altitude 400 m. above sea level.
Harvest: beginning of September
Wine making process: the process begins by softly pressing the grapes, then the must is placed in a steel pressure tank, where the fermentation process takes place at a controlled temperature. Following is the purification and filtration step. This process together with the use of selected yeasts, yields a lively wine. In addition the fermentation process is stopped in advance, this produces as a result a light sparkling wine with high residual sugar content and a low alcohol level.
Characteristics: colour straw yellow, sweet, pleasantly acidulous, with delicate and persistent aroma.The bouquet is intense with loads of fresh floral fruits such as peach, orange, elder and honey and musk flavour.
Tasting temperatures: 8°C
Food arrangements: outstanding dessert wine. It combines perfectly with dry pastry, meringues, biscuits and cakes. It is also perfect as an aperitif or fruit cocktail with peaches, strawberries and melon or a light summer wine. It can also accompany soft cheeses.
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Dolcetto d'Alba D.O.C.
Tendril: Dolcetto d’Alba 100%
Surface of the vineyards: 2400 mq.Soil: calcareous-clayey
Vineyards: located in Mango, in the hamlet of Bosi, guyot growing system, South facing exposure, altitude 400 mt a.s.l.
Harvest: cluster thinning in July and hand crafted harvest in September
Wine making process: the process begins with destemming, then a warm skin maceration process follows. Next alchoholic fermentation takes place in a stainless steel tank with floating cap at a controlled temperature. Malolactic fermentation takes place in November, then the wine is left to decant till early spring, when it is finally bottled and left to rest in bottle for a couple of months before distribution,in order to express at its best the character of this unique vineyard.
Characteristics: purplish ruby red color, with a dry taste, delicate and elegant , hints of black cherry and plum aromas, floral notes of violet with a pleasant touch of almonds . Well balanced acidity and good freshness and body.
Tasting temperatures: 16°-18° C
Food arrangements: excellent match with appetizers, fine partner with pasta dish, meat and cheese and fish menus.
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Grappa di Moscato
Category: young and aged grappa
Alcohol Volume: 42% vol.
Tendril: Moscato Bianco
Origin: Piedmont, Italy
Serving temperature: 15/18° C
Glass: stemmed glass tulip shaped
Taste: intense aromatic and penetrating
Description: it is produced with the berry skins of our Moscato grapes.
The traditional and accurate discontinuous steam distillation process allows to appreciate the persistent aromas of the original grapes.
Olfactory analysis: strong sensations of ripe grapes and of passito wine. It is intense and aromatic with loads of sage and liquorice. Our young grappa is crystal-clear, it undergoes the distillation process and then is kept in stainless-steel tanks. Our aged grappa is normally kept for six months in French oak barrique. This process amplifies a nice bouquet and gives the characteristic amber color.
Food arrangements: paired with desserts, fruit salad, cookies with nuts or dark chocolate.
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Passito Dorè
Category: white wine from overripe grapes.
Region of origin: Piedmont, old vineyards facing South and South-West, soil clay and limestone.
Vineyards: located in Mango, in the hamlet of Bosi, guyot growing system, South facing exposure, altitude 400 mt a.s.l.
Harvest: grapes are picked up in order to select clusters in perfect conditions to gain the best preservation of the berries and therefore obtain a high quality wine.The grapes are placed in the sun to dry, hung up vertically in an area sheltered from the weather but well exposed to sunlight and ventilation in order to concentrate the grapes’ flavors and sweetness prior to vinification. The drying period, determined by weather conditions, generally ends in late October, early November. The goal is to achieve a high concentration of sugars approximately 380-400 g/l. In fact as the grapes shrivel and lose water they become full of concentrated sugars and flavors.
Wine making process: the semi-dried grapes are gently pressed to obtain the juice. Then fermentation in steel tank follows at a controlled temperature of 16-18 degrees . The process normally lasts from two to three weeks until the wine reaches an alcohol content of about 11 degrees. The wine is then filtered and left to rest at least one year in oak barrel where it is aged to develop additional flavors and complexity. In addition there are three more months of aging in bottle prior to release for sale. Because of its intense concentration, alcohol and high natural acidity, it is also a long-lived wine that will continue to evolve and gain additional complexity and depth of color for decades after release.
Characteristics: golden yellow with shades of amber , and persistent bouquet with hints of honey , apricot and yellow peach.
Tasting temperatures: 8°-18° C.
Food arrangements: ideal with cheese, especially blue cheeses as well as pastries and cakes.
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Wine tasting
If you want to come taste our wines at Dacapo Winery, please contact us to communicate the date of your arrival and to coordinate on the details of your visit. Please contact us at: renata.bonacina@dacapo.it.
