The Moscato Soria
The Moscato d’Asti Soria represents one of the most characteristic Piedmontese wines.
Sweet but not cloying, with an inimitable musky aroma of the grapes from which it is made, a delicate and intense taste that reminds you of wisteria, lime, peach, apricot, sage, lemon and orange blossoms. Along the years it has reached extraordinary quality levels thanks to the diffusion of the modern oenological technology, in particular the one linked to the cold chain which has permitted usto maintain the aromas and flavours of the grapes in the wine.
The Moscato d’Ati Docg is submitted to strict controls to guarantee that an exceptional product arrive on your table.
The nuances that characterize this wine are the intensity of the aromatic components and the harmonious sweetness of the sugar, together with a low alcoholic level.
Moreover the Moscato d’Asti, also if it is not a sparkling wine, has a light frizzyness that makes it typical and unique.

VINIFICATION
  • Harvest collection and storage
The grapes are hand picked and slowly put into small plastic boxes to preserve their integrity.
They are immediately transported to the winery and gently pressed so that we can extract just the first must, rich in aromatic substances.
After clarification we collect the juice in stainless steel tanks at -3°C (26,6 ° F) to avoid the beginning of undesired fermentations.
Collection and storage are very important for us to guarantee the transfer of all the characteristics of the grapes to the must and, consequently, to the wine.
  • Fermentation
Every week we move a small quantity of must to the fermentation area where, with a rise of temperature and an introduction of selected aromatic yeasts, the fermentation starts.
With this process, the natural sugar present in the must is transformed into alcohol and CO2. When the alcoholic content reaches 5%we lower the temperature of the tank again to stop the fermentation. During fermentation the CO2 naturally obtained through the yeast dissolves into the wine giving it that natural sparkling characteristic which is typical of the Moscato d’Asti.
Every week we transform around 100 Hl of must into wine in order to have it on the market as fresh as possible.
  • Microfiltration and bottling
After the tartaric stabilization, the wine is filtered through membranes to eliminate the last yeast cells and give it maximum purity. This process is called “ microbiological sterilization “ . The Moscato d’Asti has 140 g/l of residual sugar and compared to wineries which do not adopt this very expensive technique, we can keep the sulfites level very low.
The bottling machine uses high pressure to transfer the natural bubbles into the bottle. The final pressure is of about 2 atmospheres, enough to guarantee a very persistent perlage in the glass.
Making Moscato is a very technological process and that permits us to succeed in transferring all the unique characteristics of our land and our grapes into the glass.
AZIENDA AGRICOLA SORIA MATTEO
STRADA SAN MARTINO 40 - CASTIGLIONE TINELLA - 12053
info@matteosoria.it - P.iva 03122400041