Features
Name:
Asti Spumante 'La Selvatica'
Terrain:
nature of the soil Marly-Calcareous
Refinement:
Cellar
Situated near Castiglione Tinella, between the hills of Alba and Nizza Monferrato, La Caudrina is a family-run farm linked to the historical traditions of the area. The Caudrina wines, all D.O.C., are the'expression of a long experience and a remarkable vivacity and evolutionary capacity. Stubborn like most of the winemakers in the Langhe, Romano Dogliotti remains tied to tradition while also being open to the new technologies with which he has equipped his new cellar. The result is a wine production of the highest level, worthy heir to the noblest Piedmontese tradition but open to the future, with attention to the different needs of the market and of an increasingly attentive and knowledgeable clientele of connoisseurs.
Description
Asti Spumante 'La Selvatica' reflects the tradition and typicality of the area, where sweet sparkling wines are produced from Moscato grapes using the Martinotti or Charmat Method. The result is wines with a low alcohol content and a soft, floral and fruity taste, which find a perfect taste balance between the sweetness of the residual sugar and the final freshness, also supported by a light and delicate perlage. The Muscat grape, aromatic par excellence, requires a special vinification technique to preserve all the fragrance of the fruit in the wine. The production process is identical for the different Muscat wines, even though each one presents particular quality characteristics, conferred by the different vineyards of origin. The 'La Selvatica' label was designed by Romano Levi
Organoleptic characteristics:
Colour deep straw yellow, almost golden
Abundant and fine mousse with persistent perlage
The nose is complex and intense, with aromatic hints of pear, gooseberry and plum
Sweet, pleasantly acidulous taste, with very persistent, full-bodied, round and velvety aroma
Storage time:
2-5 years
Vinification
After the first vinification, the base wine is transferred to an autoclave for frothing and second fermentation according to the Martinotti or Charmat method. Fermentation is interrupted by lowering the temperature when the wine reaches an alcohol content of 7.0 vol%, so as to leave a residual sugar
Acknowledgements
Vitae AIS 
2022 Veronelli 89/100
2021 Red Prawn 
2021 Bibenda 
