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Coppo Moncalvina Moscato d'Asti 2007
Just after the loss of their father Luigi in 1984, the brothers decided to focus on Barbera, releasing their own interpretation of this local grape. The prestigious Pomorosso was born, emerging as the model of the "Modern Style" Barbera, aged in oak and with unmistakable personality. Barbera, a truly native varietal, soon became the pride of the entire region.
The four brothers Piero, Gianni, Paolo and Roberto have set an ambitious goal: to resurrect the traditional red varietals from the Asti region, and to produce serious white wines with aging potential. This is a new generation of winegrowers with a new way of viewing agriculture. Although they are considered to be "Barbera specialists", they also produce an outstanding Moscato d'Asti and an excellent Gavi.
Best known for sweet, fizzy white wines but also producing some more serious reds, Asti is both a town and a province in the northeastern Italian region of Piedmont. The best vineyard sites are reserved for Barbera, which can produce some of its best and most age-worthy iterations here as Barbera d’Asti. Other red varieties grown here include Freisa, Grignolino, and Dolcetto, which can be bottled varietally or blended into Barbera.
The wines consumers most commonly associate with Asti, however, are Asti (formerly known as Asti Spumante), and Moscato d’Asti. Both are playful, aromatic, and made from the Muscat grape, but Asti is less sweet, fully fizzy, and more alcoholic (yet still clocking in at only around 9% ABV) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”), and closer to 5 or 6% ABV. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, which include peach, apricot, lychee, and rose petal.