Is a "Denominazione di origine controllata e garantita" sparkling white wine produced mainly in the province of Asti, north-west Italy, and in smaller nearby regions in the provinces of Alessandria and Cuneo. The wine is sweet and low in alcohol, and often enjoyed with dessert. Thus it is considered a dessert wine. It is from the Moscato bianco grape. A related wine, Asti, is produced in the same area and from the same grape, but is subtly different in style.

Grown in the tiny hilltop town of Asti, located in the Montferrat area of Piedmont, Northwest Italy, Moscato d’asti is made by small producers in small batches.Moscato is named such because of its earthy musk aroma. The ancient Romans called it the apiana. In the Medieval ages, its diffusion was great and the first certain documents that attest to its presence in Piedmont date as far back as the 1300s

Piedmont winemakers traditionally make this low alcohol wine with Muscat à Petits Grains (also known as Moscato bianco that is considered the greatest of the Muscat family of grapes. This petite berry varietal ripens early and produces a wide range of wine styles: light and dry, slightly sweet and sparkling or a rich, honey-like dessert wine. 

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Growing location :S. Stefano Belbo,in the Langa


Grape variety : Moscato


Exposure : south – east


Altitude : 350mt.


Earthly : clayey sandy


Gradation : 5 %


Acidity : 5,3 gr./l


Sugar: 50 gr./lt.


Internal bottle pressure: 0,4/0,6 bar



Straw-yellow; fragrant,aromatic nose; delicate taste, sweet.

           Servine temperature:                           6 – 8° c.

Descrizione immagine
Descrizione immagine

This glass, simply called cup, is particularly suited for aromatic and sweet sparkling wines, such as Asti Spumante. Date of the aromatic richness of these wines, it is more appropriate to serve them is glasses having very large opening, instead of flûte, in order to mitigate the aromatic strength of the grape while allowing other aromas. These sparkling wines, generally produced with the Charmat method, does not have any particular qualities of finesse in the perlage, so it is a factor that can be overlooked. The opening of the glass, which slightly tends to narrow, will direct the wine to the tip of the tongue and enhance the sweetness of the wine.

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We recommend this wine with: Dessert

In combination with with: Cakes, Cream, Confectionery, Ice Cream, Chocolate



250 ml of milk 

2 egg yolks and 1 whole egg

100 gr crushed amaretti 

75 grams of sugar 

Half berry Vanilia 

1 cup coffee

1 cup of rum

50 grams of cocoa 

Caramel x line the mold

200 gr whipped cream 

50 g hazelnut paste (or nutella) 

2 sheets of gelatin 

100g amaretti

In a container whisk Everything except:
the cream
The hazelnut paste
Pour the mixture into a mold with the caramel in the
Bake in a water bath at 150'C for 1 hour and let cool
We prepare the foam by dissolving in a water bath isinglass
Gently mix the glue of the grazing hazelnut paste and whipped cream
Turn the bunet and serve with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

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