It is a lightly sparkling, aromatic wine with aromas of peaches, apricots, honeysuckle, orange blossoms and lemon zest. It is complex, with good body, possessing a perfect balance between sweetness and acidity, and a beautiful persistency on the finish.\n \n This lovely, sweet sparkler opens with heady aromas of yellow stone fruit, spring blossoms and wild aromatic herbs. The savory palate delivers ripe apricot, creamy yellow peach, rosemary and sage. Crisp acidity not only keeps it focused and tangy, but seamlessly balances the sweetness so it's never cloying but always bright and racy. A refined, foaming mousse provides lots of finesse.\n \n Producer Information\n \n Paolo Saracco is an Italian wine producer based in Castiglione Tinella, 25km (15 miles) south of Asti in the northwestern region of Piedmont. The estate specializes in the production of Moscato d'Asti wines, as well as producing Langhe Chardonnay, Riesling and Pinot Nero wines. The Saracco family originally founded their winemaking business in the early part of the 20th Century when they began selling their wines to companies producing Vermouth. In the latter half of the century, the company expanded its vineyard holdings and consequently its wine production, initially selling its wines to makers of Asti Spumante. In 1988 Paolo Saracco took over the management of the family business, establishing the Paolo Saracco estate and its own label of Moscato d'Asti. VIneyard holdings cover a total of 50 hectares (124 acres), predominantly in the area around Castiglione Tinella, with smaller holdings in Santo Stefano Belbo, Castagnole Lanze and Calosso. The vines are largely planted on soils that typically consist of sand, clay and limestone. Moscato d'Asti remains the estate's flagship wine, and is made using the so-called "Asti Method". First the Muscat Blanc à Petits Grains grapes are gently pressed, and the must stored in chilled stainless steel tanks. This is followed by a brief, temperature-controlled fermentation, and with fermentation only just under way, the wines are microfiltered (to stop fermentation, clarifying the still very sweet wine) and bottled under pressure (retained the bubbles, or dissolved carbon dioxide, from fermentation). Paolo Saracco also produces a Moscato grappa at the Giovi distillery in Sicily.
