Alasia Moscato d'Asti DOCG 2025

Alasia Moscato d'Asti DOCG is a lightly sparkling, low alcohol white from the hills of Piedmont in north west Italy.

Moscato d'Asti is made in the hills between Asti, Alba and Acqui in southern Piedmont, from Moscato Bianco, one of the oldest cultivated grape varieties in Italy. The style is precise and unusual: fermentation is halted by chilling while the wine is still around five and a half per cent alcohol, which retains the natural sugar of the grape and leaves a soft sparkle well below the pressure of a true sparkling wine. The wine is held in sealed pressurised tank rather than fermented in bottle, then filtered and bottled to be drunk young. Moscato d'Asti was promoted to DOCG, the top tier of the Italian classification, in 1993.

A traditional partner to Piedmontese hazelnut cake, panettone and fresh fruit desserts, and pleasant enough on its own at the end of a meal; serve thoroughly chilled.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Sparkling Wine
Style: Light-bodied, Lightly Sparkling, Sweet
Grape Varietal: Moscato Bianco
Tastes Like: Comparable to a lightly sweet Riesling, but with a soft sparkle and markedly lower alcohol
Alcohol Percentage: 5.5%
Closure: Cork with wire cage
Size: 750mL
Appellation: Moscato d’Asti DOCG
Region: Asti, Piedmont, Italy
Terroir: Calcareous hillside vineyards between Asti, Alba and Acqui in southern Piedmont
Aging: Partial fermentation halted by chilling in sealed pressurised tank, then filtered and bottled young without ageing
Serving Temperature: 6–8℃ – Serve well chilled

Alasia produces wines from the hills of Piedmont in north west Italy, working with the region’s traditional grape varieties and appellations.

Moscato d’Asti is made in the hills between Asti, Alba and Acqui in southern Piedmont, from Moscato Bianco, one of the oldest cultivated grape varieties in Italy. The style is precise and unusual: fermentation is halted by chilling while the wine is still around five and a half per cent alcohol, which retains the natural sugar of the grape and leaves a soft sparkle well below the pressure of a true sparkling wine. The wine is held in sealed pressurised tank rather than fermented in bottle, then filtered and bottled to be drunk young. Moscato d’Asti was promoted to DOCG, the top tier of the Italian classification, in 1993.

Desserts: Perfect with hazelnut cake, panettone or almond biscotti
Fruit: Excellent with fresh peaches, apricots or a summer fruit salad
Cheese: Pairs beautifully with blue cheeses and soft creamy styles
Aperitivo: Ideal chilled on its own, or with light pastries and fruit tarts

Gorgonzola Dolce: Sweet and creamy, balanced by the wine's fresh sweetness
Robiola: Soft and delicate, complementing the wine's light style
Mascarpone: Rich and mild, working beautifully with the wine's grapey character
Fresh Ricotta: Light and milky, pairing naturally with the wine's gentle sparkle

Torta di Nocciole (Piedmontese Hazelnut Cake)

Ingredients:

• 250g Piedmont hazelnuts, toasted and skinned
• 150g caster sugar
• 3 eggs, separated
• 100g butter, melted and cooled
• 60g plain flour
• 1 tsp baking powder
• Pinch of salt
• Icing sugar, to finish

Instructions:

1. Grind the toasted hazelnuts to a fine meal, keeping a little texture rather than working them to a paste.
2. Whisk the egg yolks with two thirds of the sugar until pale and thick.
3. Fold through the melted butter, then the ground hazelnuts, flour, baking powder and salt.
4. In a clean bowl, whisk the egg whites to soft peaks, adding the remaining sugar gradually until glossy.
5. Fold the whites into the hazelnut mixture in three additions, working gently to keep the air in.
6. Pour into a lined 22cm tin and bake at 170℃ for 35–40 minutes until risen and just firm to the touch.
7. Cool in the tin, then turn out and dust generously with icing sugar.

The classic cake of the Langhe hills, Torta di Nocciole is the traditional partner to Moscato d’Asti. The wine’s gentle sparkle and low alcohol lift the richness of the toasted hazelnuts, while its grapey sweetness and fresh acidity keep the pairing light rather than cloying.