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Moscato d'Asti, Alasia 75cl

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Quick Overview

A delicious, fresh and aromatic dessert wine with grapey notes.

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A sweet, white wine with quite intense aromas of honey, flowers and fresh grapes. On the palate the wine reveals further fresh grape and citrus notes. A clean wine with refreshing acidity on the finish to balance the sweetness.

The grapes for Araldica's Moscato d'Asti are sourced from their members' vineyards, in the Monferrato hills in the south of the province of Asti in the Piemonte region. The vineyards have a south westerly aspect and are at altitudes of between 250 and 400 m above sea level. Vines are grown in limestone-clay soil using the Piedmont low Guyot trellis. The average age of the vines is 30 years and the planting density 4000-4500 vines per ha. Yields are 77 hl per ha. The fruit is hand-harvested between 1st to 12th September.

Fermentation in pressure tank under temperature control. The fermentation is deliberately stopped by chilling and filtration to retain the luscious natural sweetness.

Drink well chilled as a summer aperitif or after dinner with fruit and nuts.

Additional Information

Grape VarietiesMuscat/Moscato
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Champagne & Sparkling Wines

Champagne & Sparkling Wines

The secret to Champagne bubbles comes from the addition of a special mixture of sugar and wine called the ‘liqueur d’expedition’. This is what makes the bubbles. Sparkling wines have bubbles and high acidity and range from white, rosé to red in colour. Sparkling wines have been long associated as a celebratory beverage, but actually match with a wide variety of foods.


Serving Temperature

Ice Cold (38-48 °F / 5-9 °C)

Food Pairing

French Fries, Chili, Oysters, Salads, Fish Tacos, Salty Foods

Spicy Sichuan-style prawns


1½ tbsp groundnut oil
2cm piece ginger, finely chopped
2 garlic cloves, coarsely chopped
1 spring onion, finely chopped
450g raw prawns, shelled and deveined
1 tbsp tomato purée
3 tsp chilli bean sauce
2 tsp Chinese black vinegar or cider vinegar
2 tsp golden caster sugar
2 tsp sesame oil
handful coriander leaves, to serve
sliced spring onion, to serve

Preparation method

1. Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

Recipe from http://www.bbcgoodfood.com/recipes/spicy-sichuan-style-prawns
Image from https://corianderandgarlic.files.wordpress.com/2014/03/szechuan-garlic-prawns-2.jpg?w=1200

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