Vietti 'Cascinetta' Moscato d'Asti, Piedmont, Italy [375ml Half Bottle]
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
The Vietti winery, now managed by the familys fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmonts famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the familys farm into a grape growing winery. In 1952 Alfredo Currado married Marios daughter Luciana and made a name for Viettis single-vineyard Barbera and Barolo.
- Name of Winemaker/Chef du Cave: Luca Currado Vietti
- Farming: Organic
- Grape Varieties: Moscato Bianco
- Soil Type: Calcarous
- Vinification/Oak Usage: The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing again the temperature. There is no malolactic fermentation to preserves acidity, varietal fruit character and freshness
The Vietti winery, now managed by the familys fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmonts famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the familys farm into a grape growing winery. In 1952 Alfredo Currado married Marios daughter Luciana and made a name for Viettis single-vineyard Barbera and Barolo.
- Name of Winemaker/Chef du Cave: Luca Currado Vietti
- Farming: Organic
- Grape Varieties: Moscato Bianco
- Soil Type: Calcarous
- Vinification/Oak Usage: The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing again the temperature. There is no malolactic fermentation to preserves acidity, varietal fruit character and freshness
The Vietti winery, now managed by the familys fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmonts famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the familys farm into a grape growing winery. In 1952 Alfredo Currado married Marios daughter Luciana and made a name for Viettis single-vineyard Barbera and Barolo.
- Name of Winemaker/Chef du Cave: Luca Currado Vietti
- Farming: Organic
- Grape Varieties: Moscato Bianco
- Soil Type: Calcarous
- Vinification/Oak Usage: The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing again the temperature. There is no malolactic fermentation to preserves acidity, varietal fruit character and freshness
The Vietti winery, now managed by the familys fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmonts famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the familys farm into a grape growing winery. In 1952 Alfredo Currado married Marios daughter Luciana and made a name for Viettis single-vineyard Barbera and Barolo.
- Name of Winemaker/Chef du Cave: Luca Currado Vietti
- Farming: Organic
- Grape Varieties: Moscato Bianco
- Soil Type: Calcarous
- Vinification/Oak Usage: The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing again the temperature. There is no malolactic fermentation to preserves acidity, varietal fruit character and freshness