Few wines are pigeonholed as light-hearted, indulgent, unserious, and yet so widely celebrated as Moscato d’Asti. This is a low alcohol, slightly sweet, punchbowl of tropical fruit and fields of lavender, with just a whisper of delicate bubbles.
The Vajra family has been farming Nebbiolo in Piemonte since the late 1800s and makes some of the most celebrated Barolos we’ve come across, yet remain loyal to humble beginnings and local traditions with this easy-going, picnic, party juice. Moscato d’Asti is made just like Asti Spumante (an equally famous cousin though higher in alcohol and fizzier) and Prosecco - by fermenting the wine in pressurized tanks where the co2 (a natural byproduct of fermentation) can dissolve slowly and at cool temperatures into the wine. When it’s reached that ‘sweet spot’ between 4.5 - 6.5%, the wine is chilled down to stop fermentation. The Vajra family’s high-altitude vineyards add a depth of freshness and meadow breeziness to their Moscato d’Asti.
This is basically a wine in cocktail’s clothing - fleshy apricots and peach skin meet juicy lychee, elderflower syrup, and cherry blossoms. Pair with your first and last pass at the wedding buffet. In overflowing coups, Moscato d’Asti gives the Champagne Tower a run for its money.
