PIEMONTE MOSCATO d'ASTI D.O.C. Italy
Main features: The soft pressing of the grapes and the careful filtering give this wine its fragrant, unmistakable aroma. A young wine, at its best within one year from vintage.
5.5% Alcohol.
Colour: clear, light yellow.
Preservation: this wine must be enjoyed when still young; it ought to be consumed within the year following its vintage.
Bouquet and taste: an intense and flowery bouquet with a scent of grapes, orange and sage; a sweet and balanced taste, yet lively and peculiar. An amazing wine.
Suggested gastronomic pairings: Excellent served chilled even away from meals. It is the best companion of the most delicate cakes and desserts. A synonym for Holidays and Anniversaries.
Serving temperature: 8-10 °C
'On the nose, the 2011 Carlin de Paolo Moscato d’Asti is beautifully fragrant. Delicately nuanced notes of ripe peach, lemon citrus and orange blossom float from the glass. Whilst Moscato d’Asti is typically fragranced, the level of subtlety and nuance attained by this wine is very impressive indeed.
In the mouth, it is light and lively. Sweet in style, the palate exhibits juicy apricots, peaches and hints of orange. An exotic note of lychee and even a little sage that appears towards the finish adds further complexity.
Clean and elegant across the palate, a level of acidity that is higher than some Moscato d’Asti and which prevents the luscious fruit from becoming cloying or sticky. As the palate fades, this acidity drives through into the finish, which is itself long, light and lingering.
The 2011 Carlin de Paolo Moscato d’Asti is a fantastically attractive expression of Moscato d’Asti.
Frankly, pairing this 2011 Carlin de Paolo Moscato d’Asti is totally unnecessary – so enjoyable is it with no accompaniment. However, this is not to say that it won’t elevate delicate pastries, or fresh fruit-based desserts with which it might be paired'.
The Independent Wine Review
Main features: The soft pressing of the grapes and the careful filtering give this wine its fragrant, unmistakable aroma. A young wine, at its best within one year from vintage.
5.5% Alcohol.
Colour: clear, light yellow.
Preservation: this wine must be enjoyed when still young; it ought to be consumed within the year following its vintage.
Bouquet and taste: an intense and flowery bouquet with a scent of grapes, orange and sage; a sweet and balanced taste, yet lively and peculiar. An amazing wine.
Suggested gastronomic pairings: Excellent served chilled even away from meals. It is the best companion of the most delicate cakes and desserts. A synonym for Holidays and Anniversaries.
Serving temperature: 8-10 °C
'On the nose, the 2011 Carlin de Paolo Moscato d’Asti is beautifully fragrant. Delicately nuanced notes of ripe peach, lemon citrus and orange blossom float from the glass. Whilst Moscato d’Asti is typically fragranced, the level of subtlety and nuance attained by this wine is very impressive indeed.
In the mouth, it is light and lively. Sweet in style, the palate exhibits juicy apricots, peaches and hints of orange. An exotic note of lychee and even a little sage that appears towards the finish adds further complexity.
Clean and elegant across the palate, a level of acidity that is higher than some Moscato d’Asti and which prevents the luscious fruit from becoming cloying or sticky. As the palate fades, this acidity drives through into the finish, which is itself long, light and lingering.
The 2011 Carlin de Paolo Moscato d’Asti is a fantastically attractive expression of Moscato d’Asti.
Frankly, pairing this 2011 Carlin de Paolo Moscato d’Asti is totally unnecessary – so enjoyable is it with no accompaniment. However, this is not to say that it won’t elevate delicate pastries, or fresh fruit-based desserts with which it might be paired'.
The Independent Wine Review
“Good wine is not made in the cellar but on the vineyard”.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.
This is the philosophy which has guided the Ponte Family, founder and still today head of the CarlindePaolo firm. The sole objective of the commitment, competence and hard work dedicated to the vineyards is the production of top quality grapes, an element essential to achieve excellence.
The entire process starts in winter with dry pruning, followed by careful bending of the fruit-bearing shoot and finally grafting in line with Gouyot’s principles. Thereafter comes the pinching out and an entire series of activities required to ensure a balanced development of the plant in harmony with the environment and the seasonal trend, which together with the terroir determines the characteristics of the year’s grape harvest. If there are too many clusters on a single plant it is necessary to thin them out to help the ripening of the remaining fruits. The first controls start at the end of August: a sampling of 400 grapes is picked from every vineyard, from which to extract the juice to be analyzed. The same process is repeated one week later and then again to keep track of the ripening trend. The date on which to start the harvest is however decided only after receiving the organoleptic evaluation, that is tasting the grapes: if they are sufficiently ripe to be eaten they are also good for harvesting and wine making.
Here too, as in all the other operations, the determining element is the passion and desire by CarlindePaolo always to fully satisfy those who will drink the wine it produces.