The hills of the production zone are sun-drenched and feature soils that are predominantly clay-marl and calcareous in character.
The production zone encompasses the vineyards located in the commune of Strevi, in the province of Alessandria. (via Wikipedia · CC BY-SA 4.0)
Human factors
For the production of the passito, the healthiest and most loosely clustered bunches are dried on racks (graticci) for at least 30–40 days, either exposed directly to the sun or in a covered drying loft (fruttaia).
In November the grapes are crushed and the must is set to ferment with a portion of the skins, cleaned of seeds and pomace debris; the wine may only be released for sale after the second year following the harvest.
The permitted training systems for the appellation are the counter-trellis (controspalliera), traditional Guyot, and low spur-trained cordon. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
The moscato passito of Strevi is distinguished by its longevity, being capable of retaining aromatic expressions of the Strevi terroir for more than five years.
Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.
About this boundary
Area: the official production zone published by the regional geoportal (Piemonte).
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