Ca'D'Gal - Moscato D'Asti Vigna Vecchia produced in Santo Stefano Belbo, with old plants and a late harvest.
Ca'D'Gal - Moscato D'Asti Vigna Vecchia produced in Santo Stefano Belbo, with old plants and a late harvest.
Ca'D'Gal - Moscato D'Asti Vigna Vecchia produced in Santo Stefano Belbo, with old plants and a late harvest.
Ca'D'Gal - Moscato D'Asti Vigna Vecchia produced in Santo Stefano Belbo, with old plants and a late harvest.
Out of stock

Ca’D’Gal – Moscato D’Asti Vigna Vecchia – 2006

A true heritage that of the “Old Vineyard,” an authentic 1-hectare Cru so named because of 60-year-old vines with very low yields, white limestone soils and a temperate climate for wines of superb longevity and structure. Manual harvesting of overripe grapes made vinified in autoclave first through spontaneous fermentations then controlled so as to stabilize the wine, later it is filtered and bottled in isobaric mode so as to preserve the initial characteristics without change.
The 2006 vintage started 4 days late with the scheduled harvest, presents a wine with very charged candied scents, very slight effervescence and very soft on the palate where broader sugary sensations can be felt. Compared to other vintages it is less likely to age.

  • Producer: Cad’D’Gal
  • Name: Moscato d’Asti Vigna Vecchia
  • Grape Variety: 100% Moscato
  • Vintage: 2006
  • Alcohol Content: 5%
  • Bottle Size: 750ml
  • Production:

Productive Notes: late harvest. Vinification in autoclave.

Wine naturally contains solphites

45,00€

Out of stock

Description

Challenges, the beautiful and sometimes impossible ones, is the story of Ca d’ Gal in Santo Stefano Belbo, a winery that decided to make Moscato a true art of interpretation. It is 10 hectares of property located in Valdivilla, within one of the best areas of DOCG Moscato d’Asti, run today by Alessandro Boido, who decided to make his father’s dream come true after he heard stories in 1990 about how he could make a perfect wine. It was in 1997 that they began experimenting by increasing quality levels through parceling of land according to the age of the vineyards, scheduled harvests following the season, minimal autoclave aging, and storage of a thousand bottles each vintage before being released late into the market. An entirely different vision than that of classic winemakers, where they try to understand the real difference and evolution in different vintages to the single detail of one of the world’s most celebrated grapes. Intriguing and unusual.

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