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from pasta and soups to sausages
Magnificent terroirs that were not enough for the two winegrowers who challenged themselves to settle in the Minervois
The attack is precise and fresh
Gould handpicks his fruit and air-dries the bunches prior to fermentation
with the odd Mataro vine here and there
Ca' d'Gal Moscato d'Asti Vite Vecchia 2016 chionetti from pasta and soups toThis wine completely changed our perception of what was possible regarding Moscato. Sandro Boido is one of the few Moscato growers pushing the envelope to reach for the highest quality, and this wine is his calling card. Its a huge debacle, he told Eric Asimov of the New York Times. Moscato has exploded in America, but which Moscato? Not Moscato dAsti. Why are people willing to spend $100 on a bottle of red wine but refuse to spend $40 on a bottle of
