【La Spinetta: Ranked 2nd in Total Awards Across All of Italy】
【The First-Ever "Single-Vineyard" Frizzante Sweet White Wine in Italian History】
【Jeb Dunnuck 90 pts】【Vivino 4.0】
ZI315 La Spinetta Bricco Quaglia Moscato D' Asti 2025
Price $135/piece
Type: Sparkling Wine
Region/Grade: Moscato d’Asti DOCG,Piedmont,Italy
Grape varieties: 100% Moscato Bianco
Alcohol: 5.5%
Volume: 750ml
Jeb Dunnuck 90
Lightly sweet and gently sparkling, the 2025 Moscato D'Asti Bricco Quaglia pours a bright pale silver/yellow hue and remains one of the most charming wines in the range year after year. Aromas of lychee, dewy fresh flowers, peaches, white pepper, and candied citrus lift from the glass. Medium-bodied, it™s refreshing and clean, with a refined mousse and a crisp finish
Founded in 1977 by the Rivetti family in Piedmont, northern Italy, La Spinetta (often referred to as the "Rhino Winery") stands as one of the most pioneering and distinctive elite estates in the contemporary Italian wine scene. The winery famously features a woodcut of a rhinoceros—created by the German Renaissance master Albrecht Dürer in 1515—on its labels, symbolizing the rugged, primal power of the Nebbiolo grape; meanwhile, its flagship Barolo bears a commanding "Lion" print, embodying a regal stature. The estate's driving force, Giorgio Rivetti, adheres to the philosophy that "90% of a great wine is created in the vineyard," having revolutionized the traditional region with a near-obsessive commitment to yield-reducing "green harvesting." La Spinetta has garnered the highest honor—the "Tre Bicchieri" (Three Glasses) award—from Italy's authoritative *Gambero Rosso* guide over 38 times, ranking second overall among all Italian wineries.
Many wine enthusiasts first encountering La Spinetta assume its success was built on expensive Barolo or Barbaresco wines; however, the foundation of the Rivetti family's international business empire was actually laid by a seemingly unremarkable white grape: Moscato.
1. Shattering the "Cheap Sweet Wine" Stereotype
In the 1970s, the lightly sparkling sweet wines (Moscato d'Asti) from Piedmont's Asti region were largely purchased by industrial giants. They were crudely mass-produced using the bulk tank method and sold as cheap, everyday sweet wines, holding virtually no status in the international wine world.
When the estate was founded in 1977, the Rivetti family refused to follow the crowd. They firmly believed that with exceptional *terroir* and rigorous management, Moscato could display an elegance rivaling the finest sweet white wines. They harvested grapes separately from their flagship "Bricco Quaglia" vineyard—a site featuring very old vines on a steep, south-facing slope—to launch Italy's first-ever "single-vineyard" *frizzante* (lightly sparkling) sweet white wine: Moscato d'Asti Bricco Quaglia.
2. A Global Sensation: Aromas of White Peach and Orange Blossom
Upon its debut, this single-vineyard sweet white wine stunned international critics with its crystalline notes of fresh white peach, orange blossom, and wild sage, accompanied by a silky, fine mousse. It rapidly shattered stereotypes surrounding Moscato, commanding a market value that even surpassed many traditional red wines. The immense commercial success of Bricco Quaglia generated substantial capital and prestige for the estate, enabling the family to expand boldly and acquire some of Piedmont’s most prized red wine vineyards.
The production method for Moscato d'Asti differs radically from that of traditional sparkling wines (such as Champagne). After harvest, the grapes undergo gentle pressing, and the juice is stored at temperatures near freezing to preserve its purest aromatic compounds.
During production, the juice is transferred to pressurized stainless steel tanks for a single fermentation. Once the alcohol level reaches approximately 5.5%, the pressure hits about 1.8 bar, and residual sugar remains at roughly 100 g/L, the winemaker rapidly chills the wine to around -2°C to halt fermentation, thereby locking in the natural sweetness and delicate effervescence. After filtration to remove yeast, the wine is bottled under pressure; it undergoes no *dégorgement* (disgorgement), no chaptalization (added sugar), and no secondary fermentation. The entire process, from grape to bottle, can take as little as 30 days.
