Azienda Agricola Soria Matteo

San Martino 40, 12053 Castiglione Tinella
Italy

Telephone +39 0141 855158
Fax +39 0141 855158
info@matteosoria.it

Trade fair hall

  • Hall 15 / A41
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 15): stand A41

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

The Moscato Soria

The Moscato d’Asti Soria represents one of the most characteristic Piedmontese wines.
Sweet but not cloying, with an inimitable musky aroma of the grapes from which it is made, a delicate and intense taste that reminds you of wisteria, lime, peach, apricot, sage, lemon and orange blossoms. Along the years it has reached extraordinary quality levels thanks to the diffusion of the modern oenological technology, in particular the one linked to the cold chain which has permitted usto maintain the aromas and flavours of the grapes in the wine.
The Moscato d’Ati Docg is submitted to strict controls to guarantee that an exceptional product arrive on your table.
The nuances that characterize this wine are the intensity of the aromatic components and the harmonious sweetness of the sugar, together with a low alcoholic level.
Moreover the Moscato d’Asti, also if it is not a sparkling wine, has a light frizzyness that makes it typical and unique.

VINIFICATION

  • Harvest collection and storage
The grapes are hand picked and slowly put into small plastic boxes to preserve their integrity.
They are immediately transported to the winery and gently pressed so that we can extract just the first must, rich in aromatic substances.
After clarification we collect the juice in stainless steel tanks at -3°C (26,6 ° F) to avoid the beginning of undesired fermentations.
Collection and storage are very important for us to guarantee the transfer of all the characteristics of the grapes to the must and, consequently, to the wine.

  • Fermentation
Every week we move a small quantity of must to the fermentation area where, with a rise of temperature and an introduction of selected aromatic yeasts, the fermentation starts.
With this process, the natural sugar present in the must is transformed into alcohol and CO2. When the alcoholic content reaches 5%we lower the temperature of the tank again to stop the fermentation. During fermentation the CO2 naturally obtained through the yeast dissolves into the wine giving it that natural sparkling characteristic which is typical of the Moscato d’Asti.
Every week we transform around 100 Hl of must into wine in order to have it on the market as fresh as possible.

  • Microfiltration and bottling
After the tartaric stabilization, the wine is filtered through membranes to eliminate the last yeast cells and give it maximum purity. This process is called “ microbiological sterilization “ . The Moscato d’Asti has 140 g/l of residual sugar and compared to wineries which do not adopt this very expensive technique, we can keep the sulfites level very low.
The bottling machine uses high pressure to transfer the natural bubbles into the bottle. The final pressure is of about 2 atmospheres, enough to guarantee a very persistent perlage in the glass.
Making Moscato is a very technological process and that permits us to succeed in transferring all the unique characteristics of our land and our grapes into the glass.

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About us

Company details


In the South East of Piedmont, in the Langhe region, on top of a hill, you find Castiglione Tinella.
With 92% of land cultivated with Moscato vines; it is one of the first Italian villages with the highest density of vineyards.
The Soria Estate has been there since the 19th century and it has a strong link with the surrounding land and the traditions handed down from father to son.
The Estate is located in Frazione San Martino, a prestigious area for Moscato grapes since the beginning of the 17th century.
The San Martino’s hill presents light slopes and is rich of “white soil” (a local synonym to identify a soil with a lot of sand), which gives the grapes and hence the wine excellent perfumes characteristic of the Castilgione Tinella’s Moscato d’Asti.
The Estate is today composed of 40 Ha (100 acres) which spread all around the winery. They are planted with a careful selection of clones chosen among the most suitable ones able to transform all the characteristics of the soil in perfect grapes rich of acidity and aromas.
The estate was founded by Sebastiano Soria’s family , Matteo’s great-grandfather, who learned all the techniques and secrets to produce excellent grapes, a fundamental condition to obtain a superior wine.

At the end of the 19th century the Estate was handed down to Eugenio Soria’s family, Matteo’s grandfather, who, following his father’s wiseteaching, continued the Moscato cultivation together with other vines such as Barbera and Dolcetto and they began their first production of bulk and bottled wine.
During the first years of the 20th century, Giovanni Soria, Matteo’s grandfather, took the place of Eugenio and, helped by his family, he started to increase bottled wine production and to purchase new lands in San Martino.
In 1960 Giovanni, with great efforts, built a bigger winery. The bulk Moscato must quantities sold to Martini & Rossi for the production of the Asti Spumante increased and also the number of bottles.
In the 70s and Sergio, Matteo’s father, after his studies as an oenologist, worked with his father adopting all the latest techniques concerning vineyards and wine-making.
In 1996 the turning point: a new and bigger winery, the purchase of more technological machinery, the acquisition of new vineyards. During those years the company stopped the production of other wines becoming specialized in Moscato, also acquiring other neighbor’s grapes, but all strictly coming from Castiglione Tinella’s hills.
In 2006, Matteo, just graduated from the prestigious oenological school of Alba, at only 21, worked with his father and grandfather.
In 2008, after another extension of the winery we became leaders in producing and bottling Moscato d’Asti.
Nowadays the winery is divided between the part of must production and the one of fermentation and bottling.
Today’s numbers are 35.000 Hl of must and 400.000 bottles of Moscato d’Asti.
In 2014 we have started building a second winery near the historical one to divide and increase the place for the fermentation and bottling.

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