Loazzolo DOC

Loazzolo DOC sits within the Province of Asti in Piedmont, entirely within the boundaries of the single village of Loazzolo. The vineyards occupy south-facing slopes at 350 to 450 meters above sea level, on well-drained, loose calcareous marl soils of Miocene-Langhian geological age. A minimum slope of 20% is required for all registered vineyard sites.

• Located in the Province of Asti, Piedmont, within one municipality
• Marly limestone soils of Miocene-Langhian age; well-drained and loose in texture
• Elevations between 350 and 450 meters; municipal terrain reaches up to 600 meters
• South-facing aspect and minimum 20% slope required by DOC regulation

The climate at Loazzolo is temperate, with warm, dry summers reaching 25 to 30 degrees Celsius and mild winters between 0 and 10 degrees Celsius. These conditions, combined with the elevated, well-ventilated hillside sites, are ideal both for Moscato Bianco ripening and for the development of botrytis cinerea, the noble rot that concentrates sugars and adds complexity to the finished wine.

• Warm, dry summers averaging 25 to 30 degrees Celsius
• Mild winters between 0 and 10 degrees Celsius
• Conditions favor both full ripeness and noble rot development
• Elevation and slope aspect provide natural ventilation and drainage

Loazzolo DOC produces a single style: a golden-yellow sweet passito made from late-harvested Moscato Bianco grapes, partially dried and affected by botrytis cinerea. Harvest cannot begin before September 20. The finished wine delivers intense aromas of vanilla, candied fruit, honey, and floral Muscat character. DOC rules require a minimum of 11% actual alcohol, potential alcohol of at least 15.5%, and residual sugar of no less than 50 grams per liter.

• 100% Moscato Bianco; no other grape permitted
• Grapes are late-harvested and partially dried; botrytis cinerea involvement required
• Minimum harvest date: September 20 each year
• Minimum 50 g/L residual sugar; minimum 11% actual alcohol

Loazzolo DOC mandates a minimum of 24 months aging, calculated from January 1 of the year following harvest. Within that period, at least 6 months must be spent in wooden barrels with a maximum capacity of 250 liters. This combination of extended maturation and small-oak aging builds textural richness and integrates the wine's concentrated fruit and botrytic character.

• Minimum 24 months total aging from January 1 after harvest
• Minimum 6 months in wooden barrels of no more than 250-liter capacity
• Small-barrel aging adds structure and integrates botrytic and dried-fruit notes

Passito production in Loazzolo is documented as far back as 1936, though the vineyards were subsequently destroyed and the tradition lapsed. The modern era began in the late 1980s when Giancarlo Scaglione revived production, with the support and encouragement of Giacomo Bologna, Luigi Veronelli, Vittorio Gancia, and Carlo Petrini. The DOC designation was formally established by Ministerial Decree on May 19, 1992. Today, just eight producers hold licenses within the appellation.

• Original passito production documented in 1936; vineyards later destroyed
• Revival led by Giancarlo Scaglione in the late 1980s
• Key supporters included Giacomo Bologna, Luigi Veronelli, Vittorio Gancia, and Carlo Petrini
• DOC established by Ministerial Decree on May 19, 1992
• Only 8 licensed producers operate in the appellation today