Villa Giada Moscato d’Asti 2010

From year to year Andrea Faccio crafts outstanding Moscato d’Asti – an ethereal, low alcohol elixir that captivates the senses and captures the essence of the ancient Moscato grape. Tasting the 2010 Villa Giada Moscato d’Asti is like coming home to a place where you belong, a place where you can revel in the knowledge that all will be as you remember. Very few winemakers are as consistent as Andrea Faccio. Once again in 2010, Faccio’s Moscato d’Asti exudes the pure scent and telltale savor of Moscato: pear, peach, mango, and just enough of that kinky, exotic touch of the Muscat grape to be compelling. Moscato d’Asti is typically light, effervescent, low in alcohol, and long on flavor, but the Villa Giada is more than the usual pleasant dose of small bubbles and lush Moscato fruit one comes to expect from the Muscat Canelli of Piedmont. Rather, the scent and savor of heaven haunt every sip of this naturally fruity bubbly. The Villa Giada provides a fine dollop of the ancient Muscat grape in every glass as well as an impeccably balanced format, so it never comes off as cumbersome or syrupy. We advise serving the 2010 Villa Giada Moscato d’Asti moderately chilled. Since it is easier to let a wine warm up in the glass rather than cool down, we suggest chilling this Moscato to approximately 40° F. Subsequently, allow this elegant elixir to unfold gracefully in the glass to reveal its latent charms and full flavor. Enjoy!

The 2010 Villa Giada Moscato d’Asti is an easy wine to drink, even guzzle. It is as comfortable on its own as it is with fruit, poached fish, or an elegant dessert. One of our favorite pastimes is adding a little Villa Giada Moscato d’Asti to a ripe Honeydew or Crenshaw melon and allowing the two to stew for a few hours, or even overnight, before serving the glorious concoction as an appetizer or dessert. Additional suggestions as a finale to a special meal include serving the Villa Giada Moscato with poached pears, a creamy fruit and custard tart, or a white chocolate cheesecake or mousse. In addition, we have always enjoyed Villa Giada’s delicious Moscato au naturel or with just a few tiny bits of a soft fruity cheese like Mascarpone. Moreover, the 2010 Villa Giada Moscato can take the place of dessert or simply be dessert itself.

Andrea Faccio’s Azienda Agricole Villa Giada brings exquisite wines to the table from the classic grape varieties his family has grown in Italy’s Piedmont for more than two centuries. Located midway between Asti and Alba, the world’s foremost production zones for Moscato and Barbera, Villa Giada specializes in the making of handcrafted Piedmontese wines from single vineyards. With more than forty-five acres of estate vineyards, located around three ancient farmhouses, Villa Giada’s aim is to fashion great wines from individual vineyards and terroirs – a goal that local cognoscenti and international wine critics alike believe this classic estate has achieved. Villa Giada’s historical property dates to 1790, and the estate’s ancient farmhouses and winery remain in use today. The old part of the winery still plays host to all of the estate’s barriques (small oak barrels), which refine the classic Barbera wines that Andrea Faccio so adeptly crafts. In addition, Villa Giada also sports a modern winery that features stainless steel vats, temperature and pressure control equipment, and the latest technological accoutrements, which Andrea uses for making exquisite Moscato d’Asti, Piedmont’s lovely frizzante (lightly, naturally sparkling white wine). Moreover, Donato Lanati, a professor at nearby Turin University and one of Italy’s foremost oenologists, assists Andrea in the crafting of Villa Giada’s wines. Together this dynamic duo fashion wines that are both internationally appealing and traditional in character.

Moscato d’Asti is a delicate, slightly effervescent wine. Although not sparkling like Champagne, its contents are under a slightly higher pressure than ordinary still wines. Consequently, we recommend that Moscato d’Asti be chilled to approximately 40º F and that one exercise caution in removing the cork.