Italy. Light, delicate, grapey, with honeyed apricot fruit and that “freshly-made-feeling”.

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SKU: 00597 Categories: , ,


An Italian sweety. Ripe, honeyed apricot, honeysuckle sugar, fresh orange and lemonade and a fresh acidity that just brings thoughts of a wild flower meadow in Summer.

GRAPE Moscato Bianco CLOSURE Screw cap
REGION DOCG Moscato D’Asti, Piemonte VEGETARIAN Yes


DRY    |________|________|________|________*   SWEET

LIGHT  |________*________|________|________|   FULL BODIED

NO OAK  *________|________|________|________|  OAKY


Additional information

Il Cascinone

Il Cascinone was acquired by leading Piemonte producer Araldica in 1999 – an exceptional estate in the Monferrato hills which has undergone extensive restoration and replanting. Now around 70ha of the total 102ha are in full production, with the warmer, southwest-facing slopes used to grow Barbera, Merlot and Cabernet Sauvignon – whilst the northeast slopes are ideal for more aromatic varieties Brachetto and Moscato, along with Sauvignon Blanc and Pinot Noir.

The 'Il Cascinone' range (and part of the Alasia range) is produced with grapes sourced from Araldica’s most prized vineyards, both on the estate itself and from other selected sites. This includes the further d'Annona vineyard in the village of Fontanile – purchased by Claudio Manera in 1998. This south-west facing vineyard is a source of premium quality Barbera, from vines over 60 years old. Grapes from d'Annona are brought to Il Cascinone for vinification.

All harvesting at Il Cascinone and d'Annona is by hand. The Araldica winemaking team of Claudio Manera, Lella Burdese and Carlo Manera oversee all production.


Palazzina vineyard is on the Il Cascinone estate. Vine yield is 3000 litres per hectare. The fruit is hand harvested in the second half of October (about one month later than the usual Moscato harvest). The grapes are dried on 'graticci' – a traditional Italian rush mat. During this time 40% of the fruit's weight is lost by water evaporation. In mid-December the whole bunches are pressed and then a slow fermentation is undertaken in oak barrels for 2 months followed by 12 months ageing prior to bottling.


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