Moasca sits halfway between Nizza Monferrato and Canelli in the limestone-clay heart of southern Asti, where two prestigious DOCG zones, Moscato d'Asti and Nizza Barbera, overlap almost perfectly. It is here that Luca Amerio tends the vines of Tenuta il Nespolo with a quiet determination that belies his inventive instincts. His approach is built on listening rather than imposing.
The Philosophy
Luca's stated goal is balance without excess: 90 per cent of the work happens between the rows, where organic manuring, rotational green manure, and minimal treatments keep the soil alive. Chemical intervention is off the table. In the cellar, Luca describes himself as using "conservative technology," meaning he pays close attention to the wine and intervenes only when necessary. Indigenous yeasts are the rule.
The Wines
Barbera and Moscato are the two pillars of the estate, reflecting what this particular corner of Asti does best. But Luca's most talked-about wine is Vino da Sete, a co-fermented blend of Barbera, Freisa, and Sangiovese that skips appellation rules entirely. Grapes are harvested early, fermented together with native yeasts in stainless steel, and aged four to five months on fine lees. The result, bottled in a generous litre format, is a genuinely thirst-quenching red with more depth than the format suggests.
Why It Matters
Tenuta il Nespolo occupies the interesting middle ground between classically Piedmontese and genuinely experimental. Luca Amerio is a young producer worth following across vintages.
