Voerzio Martini Moscato d'Asti 2022 featured image thumbnail Voerzio Martini Moscato d'Asti 2022 thumbnail
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Voerzio Martini Moscato d'Asti 2022

  • RRP $40.00
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Save an extra $6: $149.94 for 6 bottles
The Collective Review

In the scheme of Piedmont, a label bearing the name Voerzio, is like owning the keys to the city. Flash a bottle around, and doors will open.

It's the surname of kings. Roberto Voerzio and his famed Cerequio might not be quite the heights we are hitting with this Moscato di Asti, but we are at the very least talking about the same family (cousins) and some of the very same crus.

Moscato has a bad rap, yet those who hold these views have never tasted the real deal. The OG. Moscato di Asti. The true home of Moscato in the high alpine hills of North-West Italy. Here they make it an art form. WIth the bearest lick of frizzante, you enter a world of white flowers, nectar, beeswax and amaretti. It's so eminently drinkable, so light, yet balanced, that finding one small glass is barely enough. An adult Moscato, perfect for kicking off the night with something sweet, or ending it with the ultimate dessert time unraveller.

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Technical Attributes
Tasting Notes

Intense, fresh and very aromatic with excellent sour-sweet balance; ripe yellow melon notes, strongly sapid; mineral notes with persistence of soft sensations. Food Pairing: Starters, aperitif, fish

Winemakers Note

VINIFICATION: we do a soft pressing using a pneumatic press and we use a technique called cryomaceration. It lasts 12 hours using dry ice (that is pressed carbon dioxide) with the aim of extract more aromatic and colorant substances and protect the wine from oxygen. We proceed with a cold static decantation of the obtained must which is then racked in a clean autoclave where the fermentation takes place, with controlled temperature at 15 – 16 degrees. Subsequently the alcoholic fermentation stops when we have around 5 alcoholic degrees with the refrigeration at 0 degrees and we keep closed the stainless steel tanks in order to maintain the natural CO2 of the fermentation. Cold stabilization takes place, followed by a sterile microfiltration bottling in the isobaric filler so as not to lose the natural perlage obtained. All the operations after the fermentation are made using nitrogen in order to protect the wine from oxygen, to preserve aromatic and colorant substances and to limit the use of sulfites.

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