The Moscone Brothers cultivate 18 hectares of their own vineyards in Monforte d’Alba, 5 of which are in the prestigious Bussia cru, the heart of Barolo of excellence, as sons of a winemaking tradition that dates back to 1877.
The magnificent exposure of the vineyards, so typical of the Monforte d’Alba area, reaches its pinnacle in the Company’s sor. Vinification and aging take place in two traditional Langa farmhouses, with a mix of creativity and tradition as the guideline.
Moscone wines have a magnificent balance of strength and elegance thanks to a combination of centuries of winemaking tradition, modern processing facilities, and the advice of an outstanding technician, Dr. Donato Lanati, professor of wine technology at the University of Turin and founder of the eminent center of Enosis Meraviglia science.
Moscone Brothers, a new brand in the classic line, represents a range of traditional wines made from native vines and vinified by the winemaker himself in the grape production region of Monforte d’Alba, a small but beautiful village in the Langhe Albesi.
Very recently, F.LLI MOSCONE SCA has joined JAPAN Awards 2021 and won TWO GOLD Medal award and a SILVER Medal Award in this prestigious competition:
BAROLO DOCG 2015
Awarded Gold by Business News Japan
- Grapes: Nebbiolo.
- Exposure: south, south-west.
- Altitude asl: 430 mt .
- Density of planting vines / hectare: about 4500
- Color: red with garnet reflections.
- Smell: intense, persistent of rose, pepper, with vanilla and cocoa finish .
- Taste: full-bodied, persistent and balanced .
- Alcohol content: about 14.5%.
- Fermentation tanks : stainless steel .
- Fermentation temperature: 26 ° C .
- Aging: 24 months in oak barrels and 1 year in steel.
ROERO ARNEIS DOCG 2019
Awarded Gold by Business News Japan
- Produced with Arneis grapes from vineyards located in the Roero.
- Exposure: west.
- Altitude: 200-250 m asl
- Soil type: calcareous and sandy.
- Training system: Guyot.
- Harvest: exclusively by hand, carried out in mid-September .
- Vinification and aging: alcoholic fermentation in steel tanks and subsequent aging on the lees for at least 4 months. This is followed by a further stop in the bottle for at least 30 days before being released on the market.
- The grapes are grown on the dry sandstones of the Roero, located to the left of the Tanaro river, in which soft and permeable soils, due to the high sand content, are interspersed with thin layers of marl.
- Tasting Notes.
- To the eye: bright straw yellow.
- On the nose: subtle and elegant aromas that recall white flowers and chamomile, accompanied by hints of pear and honey .
- On the palate: fresh, mineral, sapid and harmonious, with a herbaceous reminiscence and a pleasantly dry and almond finish.
NEBBIOLO D’ALBA DOC 2017
Awarded Silver by Business News Japan
- Produced with Nebbiolo grapes from vineyards located in Monforte d’Alba.
- Exposure: south, south-west.
- Altitude: 450 mt .
- Density of planting vines / hectare: about 4500 .
- Training system: Guyot .
- Harvest period: October.
- Harvesting conditions: manual .
- Color: ruby red with garnet reflections .
- Smell: intense, persistent of rose, pepper, with vanilla and cocoa finish .
- Taste: full-bodied, persistent and balanced .
- Alcoholic degree: about 14% .
- Maceration of the skins in days: about 20 days .
- Fermentation tanks : stainless steel .
- Fermentation temperature: 26 ° C .
- Malolactic fermentation: yes .
- Aging: 24 months in oak barrels and 1 year in steel.
Interview of Ms. Sara Moscone – Sales Manager of the Winery
Question 1: Do you already export to JAPAN ? If yes, where ? If no, what type of importers & distributors are you looking for in JAPAN ?
At the moment we are already exporting to Japan, working with an importer of Osaka. The type of importers we are searching is someone who is able not only to sell our wine but also to communicate our values: tradition, coming from almost 150 years of experience in viticulture, respect, for our land producing wine in the most eco-sustainable way possible, limiting phytosanitary treatments and not using any type of metal either in the vineyard or in the wine and quality, coming from a limited production of 80.000 bottles per year and a scrupulous manual selection of the grapes. We want to prove that we are reliable not only as a business partner for those who work with us, but as producers for the customer who will choose our wine because it is good and healthy.
Question 2: What is the most unique and qualitative part of your products, different from competitors ?
The distinctive features of our wines are identity and elegance, independents from the fashions of the moment. This is why, for example, despite the fact that in recent years many consumers sought red wines rich in body and colour, we continued to produce our Barolo respecting the nature of Nebbiolo grape: gently pressing it, obtaining a clear, limpid wine, with the characteristic scent of rose petals and a remarkable freshness. This make the wine enjoyable even when young, and on the other hand it allows it to mature for very long periods, gradually enriching itself with more complex aromas. The same experience you can catch it tasting our Roero Arneis: the soft hint of bitter almond that comes at the end of a sip is far from the trend of oaky-vanilla wines but it is unique of this variety and when you drink it, you will recognize it among dozens of other white wines.
Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
Our development plans for the next few years are mainly divided into three macro areas: quality and sustainability, therefore an even greater attention to the environment and to the quality and healthiness of our wines, hospitality in the winery, to get closer to our consumers – Italian and foreigners – and export, especially to Pacific Asia, where the guest sits in the place of honour, the gastronomic culture is extremely vast and above all the refinement of made in Italy is appreciated and valued.
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