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La Morandina Moscato d'Asti 2015
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La Morandina Moscato d'Asti 2015

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Tasting Notes
Fragrant and fresh, with notes of orange, litchi, gardenia, and aromatic herbs. The palate is fresh and sapid with a finish of mint and sage.

Moscato Bianco is one of Italy’s most ancient varietals and those at La Morandina were planted over 60 years ago. All fermentation is done with indigenous yeasts, giving this Moscato d’Asti a complex depth that is devoid for the majority of this mass market category.

About the Estate:

The estate, since ... read more
Item ID: #21107
Size: 750mL (wine)
Closure: Cork

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Item Description

Tasting Notes
Fragrant and fresh, with notes of orange, litchi, gardenia, and aromatic herbs. The palate is fresh and sapid with a finish of mint and sage.

Moscato Bianco is one of Italy’s most ancient varietals and those at La Morandina were planted over 60 years ago. All fermentation is done with indigenous yeasts, giving this Moscato d’Asti a complex depth that is devoid for the majority of this mass market category.

About the Estate:

The estate, since its establishment at the beginning of the nineteenth century, has always belonged to the Morando family. Even today, after many renovations, part of the cellar is still original. Giulio and Paolo Morando began to produce their wines in 1988 in the Castiglione Tinella commune of Piedmont, where some of the best Moscato grapes are grown, and continue to make an outstanding, fragrant and refreshing Moscato d’Asti. The brothers also produce three intense Barberas from 100-year-old pre-phylloxera vines from their vineyards in Asti. The regular bottling of Barbera is characterized by bright red fruits and a brilliant ruby color. The single-yineyard Barberas, including “Zucchetto,” are soft, round, floral and matured in large oak casks, and the velvety, structured “Varmat,” matured in barrique for 18 months, received 91 points from the Wine Advocate for the 2001 vintage. Finally, their Barbaresco “Bricco Spessa” comes from 70-to-80-year-old vines in the Neive township and features intense spicy notes, a rich velvety mouthfeel, and a long finish.

Vineyard Practices: In this estate strict organic practices have been utilized for over 30 years, in fact chemical pesticides were eliminated at that time and replaced with sulfur- and copper-based products, manure and compost. Biological control is used against some kinds of pests. Leguminous plants are sown on the rows between the vines. Giulio and Paolo Morando closely collaborate with the University of Turin, where their uncle Albino has taught viticulture for many years, and a considerable amount of research work is carried out at the estate. Low doses of SO2 in the wines.

La Morandina

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While there are many estates that produce Moscato in Asti, there are very few that specialize in its production. This is especially true of the small, artisanal farmers who rarely have the means to justify the costly equipment needed to make this sweet, lovable grape sparkle. The Morando brothers, who make less than 8,000 cases of Moscato d'Asti and work organically, are prized as much for their rarity as their quality. Giulio and Paolo Morando have 15 hectares of Moscato planted in the Bricco Francia cru, which is made up primarily of calcareous clay soils. While they make about 1500 cases of red, mostly Barbera, in Barbaresco, their passion is Moscato. As Marco De Grazia recently described "the bouquet transcends Moscato with unique nuances of sage and mint." The estate is also passionate about sustainability and has been working organically for over 30 years. Their vineyards have been something of a laboratory in the last couple decades as the brothers have worked closely with the University of Turin. Their uncle Albino has taught viticulture there for years and has carried out a number of experiments in Bricco Francia. His discoveries, along with those of Giulio and Paolo, have provided immense joy both for lovers of Moscato and sustainable farming.

Vineyard Practices: In this estate strict organic practices have been utilized for over 30 years, in fact chemical pesticides were eliminated at that time and replaced with sulfur- and copper-based products, manure and compost. Biological control is used against some kinds of pests. Leguminous plants are sown on the rows between the vines. Giulio and Paolo Morando closely collaborate with the University of Turin, where their uncle Albino has taught viticulture for many years, and a considerable amount of research work is carried out at the estate. Low doses of SO2 in the wines.

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Reviews (2)

Suzanne

La Morandina Moscato d'Asti 2017

"Best wine ever! Very difficult to find in New York State."

Norman

private review