Asti 2018 Vignaioli di Santo Stefano Spumante
- Sparkling wine
- Production area (municipality)
- Santo Stefano Belbo
- Grape variety
- Moscato bianco
- 300-400 meters s.l.
- Type of soil
- Of whitish, melted, composed of clay, sand and silt
- First year of production
- To obtain Asti Spumante, during fermentation, the alcohol rate is stopped at 7% vol. This wine provides an overpressure of not less than 4ATM, which gives it a slightly more pronounced perlage. After stopping the fermentation, a month of autoclave ripening on the lees is expected; at the end of this period, classic filtration and bottling at low temperatures will be carried out
- Aging of wine
- The filtered product is stored in autoclaves at controlled temperatures between 0 and 2 °C
- 0,75 l.
- Straw yellow not too intense
- Aggressive but still elegant
- Delicate, persistent, fruity
- Fragrant, fresh, intense and balanced
HISTORY AND COMPANY
The Company I Vignaioli di Santo Stefano was founded in 1976 thanks to the Scavino and Ceretto families who, tired of the large quantities of commercial Asti, set themselves the goal of recreating a quality model around the image of the Moscato Bianco grape. The debut in the first year is only 4,000 bottles of Moscato D'Asti and the positive response of the market, which required at least three times the production, motivated the large investments made in the following years. We owe our success to quality, but I Vignaioli di Santo Stefano remains a small company that pays attention to the respect for more traditional processes. The company owns 25 hectares of land between Santo Stefano Belbo, Canelli and Calosso and tenant of the prestigious San Maurizio estate of Count Carlo Vittorio Incisa Beccaria, a hilly area of 16 hectares of land in the municipality of Santo Stefano Belbo for a total of 41 hectares. There are two types of wine produced, Moscato d'Asti and Asti Spumante entirely vinified with grapes from our land and then followed step by step by our winemakers. Limited pruning, balanced fertilization, cluster thinning and selection at harvest time are the cornerstones on which work in the vineyard is based, while decantation, clarification and filtration reduced to a minimum are the foundations of the passages in the cellar, to guarantee and enhance the aromatic heritage of the vineyard. 'grapes.