€ 19,95
“The Quattro Filari is a special project by Monchiero. Moscato is almost always made sweet in Piemonte, but the Quattro Filari from Monchiero is a dry Moscato.”
Winery: Azienda Agricola Monchiero
Wine: Quattro Filari
Classification: –
Grape variety: Moscato
Region/area: Barolo (Piedmont)
Type: Dry Moscato
Soil: Calcareous/clay
Harvest: 2019
Alcohol: 12.5%
Closure: Twist cap
Serving temperature: 9-11° C
Lay-up potential: Long, no data available yet.
Content: 0.75L
The grapes are picked by hand in the first week of September from a plot of approximately 1000 meters. The must obtained after a light pressing starts a slow fermentation at low temperature until the sugars are exhausted. The entire fermentation takes place in an amphora.
This dry Moscato has a yellow/golden color.
The Quattro Filari has fruity notes such as pear and peach.
On the palate, it is fresh and fruity with notes of citrus and nectarine.
A good combination with shellfish, fresh fish dishes and cheeses. The wine also goes well as an aperitif or with various amuse-bouche.
A strikingly anonymous and meaningless label. This could mean that the winemaker is lazy or always drunk, or that he has created something very special and adorns it with a special label.
And yes. A wine raised on amphorae, from grape muscat. Dry nutmeg.
Most nutmeg you will encounter is sweet, or sweet. The family of muscato grapes is very extensive, many winegrowers do not know themselves which subspecies or cross-cousin he has in the vineyard. And it actually doesn’t matter. Whichever moscato you pick, its wine will smell muscat-like. Grape, dew, exotic, perfumed. A delicious wine for blind tastings: you can remove the muscat, moscato in no time, and you immediately feel like a complete connoisseur. Until you are asked which nut it is.
Let’s not fret about this. We skip the question of muscat, and admire the merits of the amphora. Most of us know wine from amphorae mainly from Asterix, but it is also very hip among winemakers of today. The shape of the amphora, the pottery, they would all have merits that are extremely suitable for making natural wine, wine without any additives, even purer and more primal.
That can go seriously wrong, but here it works wonderfully. An exciting, pure wine that smells and tastes like moscato, but in moderation. And with nuances. And with other scents.”
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