# I Vignaioli di S. Stefano Moscato d'Asti (2023)

- **Producer:** I Vignaioli di Santo Stefano (Ceretto)
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Moscato Bianco
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 5.5%
- **Average price:** €17
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** peach, apricot, melon, blossom, rose, pear

## About this wine

In 1976, brothers Bruno and Marcello Ceretto partnered with the Scavino family and local winegrowers to establish I Vignaioli di Santo Stefano in Santo Stefano Belbo. Their dedicated mission was to rescue Moscato Bianco from mass production and restore it to fine-wine status through careful vineyard selection and precise winemaking. The estate encompasses prime vineyard plots across Santo Stefano Belbo, Canelli, and Calosso in Piedmont. In 1987, the Ceretto family commissioned renowned Italian designer Giacomo Bersanetti to create a bespoke bottle shape, which remains an iconic visual trademark of this cuvée.

## Interesting facts

- In 1987, designer Giacomo Bersanetti created a custom bottle design that became a famous icon for the estate.
- Fermentation is stopped at just 5.5% ABV by rapid chilling, retaining natural grape sugars and gentle bubbles.
- Founded in 1976 by the Ceretto and Scavino families to elevate Moscato d'Asti to fine-wine status.

## Food pairing

The natural residual sweetness and vibrant acidity make Moscato d'Asti an ideal match for fruit-based pastries, creamy desserts, and nut tarts. Its gentle effervescence and refreshing profile also create a striking balance when contrasted against rich blue cheeses or mildly spicy Asian cuisine.

## Wine making process

Grapes are hand-harvested from high-altitude marl soils in Piedmont. Following soft pneumatic pressing of whole clusters, the must is decanted and kept at ultra-low temperatures (0°C to 3°C) in stainless steel tanks to retain maximum fruit freshness. Fermentation takes place in pressurized autoclaves via the Martinotti method at 16°C–18°C until 5.5% ABV is achieved. The process is halted by rapid chilling (-2°C to 0°C) to retain natural residual sugars and capture delicate effervescence. The wine receives zero oak treatment before sterile pressure filtration and bottling.