Keeping it #real: Moscato d’Asti as it should be….

Paolo Saracco in a newly planted Moscato vineyard.
Paolo Saracco in a newly planted Moscato vineyard.

It is funny, with the warm weather in Australia in full swing, Moscato sales have been crazy. Here in Oz, I work with Paolo Saracco and it really is an honor to be able to say that we represent the wines of Saracco in Australia.

However if there is one grape variety that needs protection from the industrial swill (made out of anything and everything) it is Moscato. Real Moscato and labelled Moscato d’Asti (made from Moscato Bianco Canelli) is such a fantastic wine and it astounds me that Moscato made outside of this region can be passed off as the same as this.

As you can see from the photo aboove, Moscato grown in the right soils and aspect and most importantly, right climate can produce stunning results. Moscato grown in hot, arid areas and pumped full of water from irrigation is not Moscato.

Like Champagne and Prosecco, the growers of Moscato d’Asti need to come up with a framework to protect this great wine and region. When the rest of the world are making and selling alcoholic lolly water with bubbles and labelled it Moscato, then the image of Moscato and reputation for this fantastic wine is only heading in one direction: that is down.

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