Michele Chiarlo, Moscato d'Asti, Nivole

This was a very nice Moscato. Mom liked it a lot, so buy it again.

Loved this wine! Light and crisp. Perfect on a warm afternoon.

WSET II Class; 2/22/2025-2/23/2025 : During day 3 of my WSET Level II course, the afternoon session included examples of different sparkling wine production methods. This Moscato demonstrated the Asti method, which creates light, sweet, gently sparkling wines. This Moscato showed pale lemon color with light effervescence. The nose displayed pronounced grape and peach aromas. The palate was sweet with low alcohol (5%) and light body. It exhibited pronounced fresh grape and stone fruit flavors with floral notes, leading to …

Gourmetklubbens femtionionde middag (Enskede, Stockholm (C+M)) : Fruitful sweetness with butter pear and citrus notes on the palate. Easy going and working very well with desserts.

Gourmetklubbens femtionionde middag (Södermalm, Stockholm (P+A)) : Fruitful showing pear and some sweetness on the finish. (Best 2024-2026)

Actually still drinkable with a pronounced spearmint quality to the honeyed fruit. Past its time for sure, but fun to try.

Over the hill tonight. Slight sweetness, spritzy with a tart finish.

Still drinking great. Served with cheesecake and blueberry sauce after a night of food and white wine (mostly French) pairing.

The appearance is pale yellow and slightly fizzy (spumante). The fruity and floral bouquet is followed by intense citrus flavors of orange and tangerines, and becomes creamier and sweeter over time. Great body and finish for a dessert wine. A few desserts which seem appropriate for this particular wine would be a fresh fruit parfait with sabayon or even an Italian zabaglione, or a sampling of chocolate truffles and petit fours. A chocolate cake or soufflé would seem to overpower …

The Moscato grape is Italy's 4th most planted variety. The growers around the town of Asti in the Piedmont region have been making sweet wines from this grape since the 17th century. The procedure is an unusual one. After pressing, the temperature of the must is immediately lowered to a temperature of 32 F to prevent alcoholic fermentation and it is kept at this temperature until just before bottling. The temperature is allowed to rise to 65 F and the …

nice little bubbley dessert wine

consistant

nice little wine ... light, fresh and not too sweet ... asti spumante like

light and slightly sweet ... refreshing ... everyone loved it

light and not overly sweet ... a better, lighter, less carb version of asti spumanti

consistent with previous vintage. v good