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Moscato D' Asti DOCG 2019 - Pietro Forno
Pietro Forno

MOSCATO D' ASTI DOCG 2019 - PIETRO FORNO

  Italy / Piemonte
€9.20
7.90
€7.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The explosive Moscato d’ Asti that will make you insatiable!

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Why do we love it?
Moscato d' Asti Pietro Forno is an explosively aromatic Moscato d’ Asti, from the historic Forno family, that is responsible for the famous Tenuta Il Falchetto winery. The Forno family started making Moscato d’ Asti in 1940 and knows very well how to do it!

The Forno Family has a long history in the Santo Stefano Belbo area, dating back several centuries (from the 17th century). It all started in 1940 when Pietro Forno started producing Moscato. Today, at the helm of the winery is the 4th generation of the Forno family. The members of the family are oenologists and viticulturists and their undivided attention from the vineyard to the bottle is reflected in their wines. For Moscato d' Asti Pietro Forno the Muscat is harvested by hand and then fermented in closed tanks, to trap the delicate bubbles in the wine. In the end, the fermentation stops leaving a lot of residual sugars. The result is aromatic, with balanced sweetness and elegant foaming!

Moscato d' Asti Pietro Forno is one of the best samples of its kind, at the best 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 2019
Alcohol 5,5%
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 Screw Cap
Organic No

MOSCATO D' ASTI DOCG 2019 - PIETRO FORNO

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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