Elio Perrone Moscato d'Asti Sourgal 2010
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Robert
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The 2010 Moscato d’Asti Sourgal is Perrone’s rounder, creamier Moscato, but that is in relative terms, as the Sourgal comes across as seriously intense when tasted next to its peers. White peaches, spices, jasmine and pears are some of the many notes that flow in this striking, fabulous Moscato. Anticipated maturity: 2011-2103.
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2022-
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By the late '90s, Stefano was looking for new challenges. He recognized that the Asti zone possessed many old Barbera vineyards on steepslopes that would be planted to Nebbiolo if they were just a few miles west. He purchased the great Mongovone vineyard in 1999. With vines planted in 1932, Mongovone gave him the material to produce something special. Yet, just like with his Moscatos, Stefano produces Barbera that captures the ethereal freshness for which the Asti zone is noted. At the same time that he was branching out into Barbera, Stefano produced his first vintages of Bigaro—a softly sweet, gently effervescent salmon-colored sparkler made from Brachetto and Moscato.
While Muscat comes in a wide range of styles from dry to sweet, still to sparkling and even fortified, it's safe to say it is always alluringly aromatic and delightful. The two most important versions are the noble, Muscat Blanc à Petits Grains, making wines of considerable quality and Muscat of Alexandria, thought to be a progeny of the former. Somm Secret—Pliny the Elder wrote in the 13th century of a sweet, perfumed grape variety so attractive to bees that he referred to it as uva apiana, or “grape of the bees.” Most likely, he was describing Muscat.
Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.
Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.
Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.