A delicious, fresh and aromatic dessert wine with grapey notes. A wine to make you smile! Sweet and gently sparkling with delicate aromas of honey, flowers and fresh grapes. On the palate, the wine reveals further aromatic apricot, stone fruit, grape notes and a soft mousse. Delightful refreshing acidity on the finish to balance the sweetness.
Araldica is Piemonte's most progressive co-operative, situated in Castel Boglione, in the heart of Barbera d'Asti territory. Here they work with 230 grower members to source quality grapes from around 690ha of vineyards. Many of their members joined the co-operative in the 1950s and have a long and loyal relationhip with the winery. They produce wines from Piemonte's main DOC / DOCG regions - predominantly Barbera, Gavi and Moscato, but also including Barolo, Barbaresco and Roero Arneis. Whilst the majority of production is from traditional varieties, some international varieties such as Merlot and Cabernet Sauvignon are also grown.
They produce wines under Araldica, Araldica 'I Classici' and Alasia labels - and also a range of single estate wines from Il Cascinone (acquired in 1999) and La Battistina (acquired in 2002). Founded in 1954 by Livio Manera, father of the current Managing Director and winemaker Claudio Manera, Araldica has developed over the past 60+ years to become a major winemaking force in Piemonte, supplying wines across the globe. Claudio's wife Lella heads up quality control at Araldica, where she is responsible for the blending and approval of all wines. Their son Carlo, also a qualified winemaker, is now part of the Araldica winemaking team. Livio pioneered developments in winemaking techniques - especialy with regard to the production of Barbera - and Araldica have since continued to be instrumental in driving awareness and distribution of Barbera and Gavi within the UK market and internationally.
As Claudio states their aim is " ...to provide a range that is both understandable and accessible. Quite simply, wine for drinking and enjoying."
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 a fresh fruit salad.
Awards: 2015 Vintage: Decanter World Wine Awards 2016 - Bronze
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.
Ice Cold (38-48 °F / 5-9 °C)
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
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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