Strevi
Styles
Principal grape varieties
Terroir
Natural factors
- Predominantly clay-marl and calcareous soils on the hills of Strevi.
Human factors
- Appassimento on straw mats for at least 30–40 days (outdoors or in a fruttaia), pressing in November, fermentation on skins; release no earlier than the second year after the vendemmia.
- DOC approved by Ministerial Decree 06.07.2005 (Official Gazette no. 163); current production regulations approved by Ministerial Decree 07.03.2014. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- A long-lived Moscato passito: bottles aged beyond five years develop aromatic nuances that authentically express the Strevi terroir.
- An aromatic meditation wine, permitted for release only from the second year after the vendemmia.
Terroir / wine link
- The clay-marl and calcareous soils of the Strevi hills shape a Moscato passito of marked aromatic complexity and notable longevity, ideally suited for contemplative drinking.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-IT-A1238
- Official trade body site — Consorzio per la tutela dell'Asti