Moscato d’Asti, despite the traditional concept, is well suited for the refinement in bottle. Ever since our first year of production, 2014, I keep aside a few bottles to check its evolution and the results have been great. The wine changes a lot during its refinement, but in a good way: the color and the aroma accentuate but without oxidation. The taste is balsamic and it keeps a good freshness, despite the sweetness becomes more accentuate. In this way, Moscato becomes a niche wine, for sensitive connoisseurs: a meditation wine that matches aged cheese and, why not, the best know match with bread, butter and anchovies, that we’ve been suggesting for years. Today, you won’t find a lot of refined Moscato d’Asti bottles on the market. The peculiarity of our Matot is the 40 months refinement in the crutin: a small handmade underground cave in the tuff. In the past, it was used to keep food and wine and it was a refuge during the two World Wars. Inside, there are constant humidity and temperature, which keep themselves in a totally natural way.