This wine is naturally "frizzante," or half-sparkling, because of the carbon dioxide created during the autoclave fermentation. You know this delightfully sweet, low-alcohol Moscato d'Asti has to be good--it was brought in by one of our favorite Italian importers, Oliver McCrum. La Caudrina owner Romano Dogliotto was one of the first of the region's small producers to start bottling his own wine. With just 5.5% alcohol by volume, this fresh Moscato tastes like biting into a ripe peach with a refreshing burst of bubbles in the mouth. A fantastic dessert wine. Try it with butterscotch budino, salted caramel and a little creme fraiche like the one they make at Mozza in Los Angeles.
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