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Le Filere Moscato D' Asti 2020 - Cantina Vallebelbo
Cantina Vallebelbo

LE FILERE MOSCATO D' ASTI 2020 - CANTINA VALLEBELBO

  Italy / Piemonte
€9.20
€7.90
QTY
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You wish that it will never end!

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Why do we love it?

Le Filere Moscato D 'Asti 2020 - Cantina Vallebelbo is an amazing wine that will never want to end! Enjoyable and aromatic, it will accompany you in every moment. Ideal as an aperitif, to start your meal or to pair it with light sweets.

With a tradition from 1956, Cantina Vallebelbo collects and vinifies the grapes it takes from 160 producers in the heart of the Langhe region. For Le Filere Moscato D 'Asti 2020, the fermentation takes place in a closed tank, in order to trap the delicate bubbles in the wine. Finally, the fermentation stops leaving a lot of residual sugars. The result will fascinate you as it is fragrant, with balanced sweetness and elegant foaming!

Le Filere Moscato D 'Asti 2020 - Cantina Vallebelbo is a representative example of its kind, at a very good price!

COLOR

WHITE

AROMA

PRONOUNCED

BODY

LIGHT

ACIDITY

LOW

Tastes Like

It has pale lemon color and discreet bubbles. Intense aromas of rose, jasmine, pear, grape, peach, and green apple jump out of the glass.

In the mouth, it has a light body, discreet acidity, and balanced sweetness. Ripe apricot, lemon jam, rose, orange blossom, grape, and pear fill-up the mouth in every sip.

Technical stuff
Color White
Type Semi-Sparkling, Semi-Dry
Year 2020
Alcohol 5%
Origin Asti, Italy
Variety Muscat
Aromas Rose, jasmine, pear, grape, peach, green apple, ripe apricot, lemon jam, orange blossom.
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 2 years
Closure Cork
Organic No

LE FILERE MOSCATO D' ASTI 2020 - CANTINA VALLEBELBO

PAIR IT

Pair it with fruit salads or have it on its own as an aperitif.

No bake cheesecake with lemon cream and white chocolate

For the biscuit base:
- 1 packaging crumbled biscuit 
- 90 gr. butter


For the cheesecake filling:
- 400 gr. cream cheese
- 400 gr. whipping cream
- 125 gr. white chocolate 
- 50 gr. lemon jelly  (from a ready to make mixture)


For the lemon cream:
- 150 ml of fresh juice
- 1 tablespoon lemon zest
- 30 gr. lemon jelly 
- 80 gr. sugar
- 20 gr. butter

For the lemon cream:

Put the lemon juice and zest in a saucepan, add the sugar and mix well. Place on medium heat and as soon as the mixture boils, take it of the heat. Add the lemon jelly and mix well until it it dissolved. Finally add the butter and let the cream chill.

For the stuffing:

Prepare the cheesecake cream by putting the whipping cream in a saucepan. Put it on low heat to boil. Remove the cream from the heat and immediately add the lemon jelly and white chocolate, while stirring well until the chocolate melts. Let the mixture cool. Finally add the cream cheese and stir with a whisk until all the ingredients are homogenised and you have a fluffy cream.

For the base:

Mix the grated biscuit with the butter and cover with this the bottom of a medium cheesecake form.

Allow to cool slightly and stand at room temperature. Then add the cream and put the cheesecake in the fridge for 30 minutes. Finally add the lemon cream and leave for 2-3 hours in the refrigerator to chill.

Notes on the recipe:
- We can add grated pistachios to the base
- We can flavor the cream with mastic or vanilla
- If the lemons are very sour, you may need more sugar


Eva Monochari

Food Blogger

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