Grape blend: 100% Sangiovese
Alcohol content: 7% vol
Acidity: 5.15 g/l
Residual sugars: 114 g/l
Mostovino is created during the brief moment in which the grape juice is no longer must and not yet wine. The “local” grape, Sangiovese, reaches the glass in a young and lively version; brightly coloured, with a fruity bouquet and light effervescence. In the past, only those who visited the winery during the “must producing period” could taste this nectar, but nowadays – thanks to a patented idea from La Vialla – everyone can try it. For the 2025 harvest, the rain in August gave us bunches of grapes swollen with juice, from which we obtained good extraction of colour and polyphenols. The delicate bladder press, which is usually used for white wines, preserved the aromas of the Sangiovese grapes without extracting too many tannins. The must remained at 0 °C until two weeks before bottling, when the temperature was raised to trigger slow fermentation, which was halted again as soon as the alcohol content reached 7% vol. It was then bottled without any SO2 being added – this helps preserve the freshness and colour of Mostovino – and immediately pasteurised in order to stop the activity of the yeasts and maintain the low alcohol content.
Tasting – Colour: lively ruby red, with lighter hues due to the fine lees in suspension. The nose: red fruits (in particular cherry), with hints of plum as time passes and a slight touch of spice. In the mouth: fresh and sapid but, at the same time, soft and delicate; these qualities all combine to make it very pleasant.
Wine and Food Pairing – It’s excellent as an unusual aperitif served with a board of cold cuts, or with fresh pecorino cheese and fruit such as figs, grapes or pears. At the table it’s perfect, for example, with tempting companions such as “arancini” rice balls, aubergine Parmigiana or … a piping hot pizza!