La Mandorla

La Mandorla

- Moscato d'Asti -


La Mandorla

- Moscato d'Asti D.O.C.G. -


The cultivation of Moscato variety in Canelli area dates to ancient times, its name appeared in some documents of 13th century.
In order to obtain a good Moscato d’Asti is important to keep the grapes’ original flavour intact and fragrant. After pressing the must ferments in stainless steel autoclaves at low temperatures, this process gives Moscato d’Asti his natural light fizziness.

An outstanding wine with desserts, it is splendid on all occasions.

Best serving temperature: 8 – 10°C.

Technical details

Name: La Mandorla
Grape: Moscato 100%
Exposure: South
Training system: Guyot
Harvest: First days of September
Malo-lactic fermentation: Not carried out
Colour: Light straw yellow with green reflections
Bouquet: White flowers, peach and sage notes
Taste: Sweet fresh and aromatic


La coltivazione del vitigno Moscato nella zona di Asti è antichissima, come attestano alcuni documenti del comune di Canelli risalenti al secolo XIII.
Per ottenere un buon Moscato d’Asti è importante mantenere intatto e fragrante il sapore dell’uva. Alla pressatura soffice delle uve segue la fermentazione alcolica in autoclave a temperatura controllata che dona al Moscato d’Asti una naturale e leggera effervescenza.

Insuperabile vino da dessert, è splendido in tutte le occasioni.

Temperatura ideale di servizio: 8 – 10°C


Nizza docg is produced from the finest Barbera vineyards located within the eighteen villages that surround Nizza Monferrato. Our Gemma is obtained from our best exposed vineyard in Agliano Terme.
The grapes, selected and picked by hand at the end of September, are crushed and left to ferment into stainless steel tanks at the temperature of 28°C for 15 days.
After the alcoholic fermentation starts the malolactic fermentation, carried out in stainless steel tanks; at the end of this process the wine is ready to be racked in wooden barrels.
Our Nizza is aged 18 months in French oak tonneaux of five hundred litres.

Perfect wine to accompany aged cheeses and meat dishes.

Ideal serving temperature: 16°C.