Grapes: 100 % Moscato bianco
Characteristics: The vineyard’s distinctive qualities are brought out clearly in the wine’s lovely straw-yellow colouring with golden highlights, but above-all in the explosion of aromas that are strongly reminiscent of the smell of the muscat grapes the wine is made from: in particular hints of ripe pear, white peach, honey, locust tree, linden and orange blossom, sage and lemon. Thickness shows mainly on the palate, with a mouth-filling sensation that nicely balances the sharp freshness and remaining pétillant prickle of the fermentation. Highly persistent, it clearly conjures up the light and warmth of just-picked bunches of ripe muscat grapes. Pairings: Very enjoyable on its own, it is also a perfect match for many types of dessert, including elaborate sweets. (0,5 l)
yr. 2010 Huon Hooke:
92 of 100 Points.
"Huon Hooke" has rated the wine "Fontanafredda Moncucco, Moscato d'Asti DOCG, Italy" from the vintage 2010 on 17.05.2012 with 92 of 100 points.
yr. 2009 Wine & Spirits Magazine:
90 of 100 Points.
"Wine & Spirits Magazine" has rated the wine "Fontanafredda Moncucco, Moscato d'Asti DOCG, Italy" from the vintage 2009 on 01.12.2011 with 90 of 100 points.
yr. 2007 Wine Enthusiast:
86 of 100 Points.
"Wine Enthusiast" has rated the wine "Fontanafredda Moncucco, Moscato d'Asti DOCG, Italy" from the vintage 2007 on 02.01.2010 with 86 of 100 points.
yr. 2004 Wine Enthusiast:
"Wine Enthusiast" has rated the wine "Fontanafredda Moncucco, Moscato d'Asti DOCG, Italy" from the vintage 2004 with 90 of 100 points.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Ham bacon Speck Nocker - Smoked, matured for at least 6 months., sliced, vacuum, weight approx. 120 gr.
Cut cheese bovine milk, Appearance: covered with mountain herbs - ivory-white dough, Aroma: Hay and mountain herbs, Flavour: Mountain herbs, Consistency: creamy - elastic, Maturation: 6 weeks in the natural cellar.
Soft cheese bovine milk, Appearance: rind has prominent white mould, Aroma: white mushrooms, Flavour: good balance between cheese and mould, Consistency: creamy, Maturation: 2 weeks in the refining cell.