Paolo Saracco's Riesling Langhe is produced with selected grapes grown in the municipality of Castiglione Tinella where the winery is located. The winemaking takes place in steel, with soft pressing of the grapes, decantation and fermentation at a controlled temperature of 20°C followed by a rest period of 11 months in contact with its own "sur lie" yeasts. On the nose it offers a delicate bouquet with hints of fruit and white flowers. The sweetness of the fruit recurs on the palate and the elegant savory and mineral note characteristic of Riesling stands out.\n \n It is dressed in bright greenish yellow and expresses the typical varietal aromas of this vine at the nose: green apple, lime, fresh white flowers and broom and reveals itself in a sip with a body that is largely fresh, sapid and of good persistenc.\n \n Producer Information\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.
