Hamlet Valdivilla, 40 - Santo Stefano Belbo (CN)
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IDEA MONGIOIA. Moscato producers by vocation!

The family has been present in the langhe del moscato for 6 generations. Since 1998 it has been committed to enhancing the Muscat grape variety and has specialized in producing wine exclusively from this grape, firstly to be focused on getting the best and secondly to give a strong signal of belief in this grape variety. MONGIOIA’s cellar is a creative laboratory where inspiration is strongly rooted in history. Thanks to this, new methods have been developed, rediscovering the wisdom of the past and bringing it back to the present world. Like the Amphora aging method, a millenary legacy of the Ancient Romans which, thanks to its micro-oxygenation, gives the wines harmony, finesse, balance, complexity and drinkability.

Or the ancient cloth filtration method using so called ‘Dutch bags’ – the historical method of production of Muscat which has been completely abandoned since the 1960s., which gives an unmistakable body and aroma. Mongioia is led by Riccardo Bianco, owner, oenologist, agronomist, who has produced a collection of muscat-based wines, all with a strong identity, and has transformed the cellar into an artisan boutique. He is dedicated to spreading a certain idea of Muscat, that of Mongioia! He made Moscato the great wine of the past centuries!

LAMOSCATA - Moscato d’Asti in Anfora

First vintage of Moscato d’Asti in Anfora – Moscato d’Asti Canelli was in 2017. The development of the method was challenging because sweet wines in amphora have never been produced before. MONGIOIA amphorae have been created specifically to vinify Muscat with a mixture of earth and other minerals aimed at elevating and respecting the sinuosity of this noble must. 

MONGIOIA LAMOSCATA among the 10 best Italian Wines!

MONGIOIA. The pleasure of drinking!

In 2017 the Stella dei Viticoltori, L’Astralis, was born and after 2 years of refinement in the bottle it was released on the market in 2019. Riccardo Bianco wanted to take up an ancient method of making muscat, which was the only one until the 1950s. The method has as its protagonist the bag filtration called “Dutch bags”. Perhaps due to the origin of the material of the bags of the past. Today the bags used are from raw natural cotton, the machinery was redesigned, eliminating the main problems.

MONGIOIA. Moscato d’Asti DOCG – muscat pioneering, rebel who leaves everything behind them, including the conventions and expectations. This wine marks the beginning of a new chapter, the dynamism of the best combination with sweet and, even if unusual, savory with a modern and young dish emerges. Moscato is also drunk very well with salty and spicy dishes, and why not even alone between meals. The important thing is to drink it in company! 

The first sweet sparkling wine from Mongioia, the King of magic, plus perlage, finesse and elegance – Rex Magis. Style and elegance produced from 2020, with a very fine natural perlage. The first sweet Mongioia with a mushroom cap, for a big party, a companion to combine with desserts or better still as an aperitif with a low alcohol content.

LEONHARD. Piedmont Dry Moscato – experimentation and improvement every year in the 2020 vintage the vinification method changes, thus the drinkability is further improved, the elegance and total elimination of the bitter sensation, the main problem of the dry vinification of this grape variety. An aromatic fresh dry wine to combine with fish starters.

MERAMENTAE. Brut Nature Classic Method Sparkling Wine – 30 months on the lees

The Extra Brut Classic Method represents a huge step ahead of customs. A wine where experience has been made from year to year in the cellar, trying to improve and surprise.

1999. Moscato d’Asti DOCG. This wine has a message: it is to demonstrate that the impossible is within the reach of each of us with vision, firmness and extraordinary commitment. 

Chronicles of Taste: “Moscato d’Asti Canelli an original and recognizable wine that represents a novelty for its denomination as it is aged in amphora. This choice stems from precise considerations: the amphora is the first container used in history to produce and store wine, moreover, it allows good oxygenation, without transmitting flavors, allowing you to have a product more faithful to the terroir and finally a unique result, different from so many more labels conventional.“

 “Aromas of ripe peach, chopped aromatic herb and citrus zest lead the way on this lightly frothing dessert wine. The rich, silky palate doles out juicy apricot, candied lemon zest and a note of sage while bright acidity adds freshness.” – 88/100, Wine Enthusiast (2015 vintage)

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