A St I Spu Ma N Te

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CA’ D’ GAL DESCRIPTION CHARACTERISTICS OF VINEYARD S At Ca’ d’ Gal we have been producing Geographic location: In the Langhe, our Asti Spumante since 2004. A 25 km east of Alba in the southern It all started with an encounter with Piedmont Region Mr. Brad Lewis from the USA at Soil and Geology: Soil from the Tertiary Vinitaly and our desire to respond to era with marine sediment. Hills have his request to have an Asti Spumante ST crumbly soil with a mixed texture and that matched the quality and purity a higher percentage of limestone in the of our other wines, he encouraged me southern slopes called “sorì” to take this challenge. Climate: Cold winters and generally Over the course of two years we I cool, with normal seasonal progression. selected the vines that would be the best Good rainfall, especially in the fall, suited for the production of this wine. summers are warm and dry with good We decided on our youngest vines that humidity are more generous with their grapes per SPU Surface area: vineyards planted across hectar and have the right balance of a total surface area of 11.70 hectars sugar and acidity. Subdivision of production: We only harvest by hand in the early 7 hectars of Moscato d’Asti “Lumine” days of September. It is a very refreshing 1 hectar of Moscato d’Asti “Vineyards wine with elegant perfumes with notes MA of Ca’ d’ Gal” of elderflower, musk and peach with 1 hectar of Moscato d’Asti “Old Vine” a finish of lemon and sage. It is an 1.50 hectars of Asti Spumante excellent wine with a lovely perlage 1.20 hectars of a mix of Chardonnay, that is typically enjoyed at all seasonal N Sauvignon, Barbera d’Asti, Freisa & celebrations throughout the year like Pinot Noir Christmastime with a typical Italian ‘Panettone’ or the Easter ‘Colomba’ and ASTI SPUMANTE S.A.* DOCG all the way through summertime salads. TE Grape variety: Moscato Bianco and DOCG “Moscato petit Grain” It also goes well with fresh seasonal fruits, Average age of vines: 20 years and it can also be paired well with Density: 4,500 vines per hectar artisanal salami, a nice aged cheese and Training system: Guyot pruning and why not try matching it with seafood such espalier training with vines reaching as oysters, shrimp and other seafood. a height of 1.80 meters Harvest: by hand, starting the beginning of September Yield: 100 quintals of grapes per hectare Vinification: in pressurized autoclaves temperature controlled stainless steel tanks between 16 and 18°C for the number of days required to reach an alcohol content of up to 7% volume and obtain the necessary perlage. The vinification process is completed in sixty days Bottling: Sterile filtration and pressurized bottling method ensures this wine will remain as fresh as the end of fermentation, which is perfect for keeping this wine in the best condition. Asti Spumante Sa * is bottled twice a year * Non-vintage.

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