Moscato

Moscato

Moscato


Asti is located in the south-eastern part of Italy’s north-western Piedmont region. This area, a DOCG since 1994, is thought to have been home to the Moscato Bianco grape for centuries; the variety was written about in the Statues of the Commune of Cannelli in the 1200s. In the 16th century the recipe for Moscato d’Asti was created by a renowned Milanese jeweler, Giovan Battista Croce, who had made jewelry for the Royal Family. He changed careers, purchasing a vineyard and perfecting the creation of the wine. In his publication Of the Excellence and Diversity of Wines that are Made on the Mountain of Turin and How To Make Them, he described how the Moscato Bianco grapes must be separated from the stems before pressing and the must vinified separately from the skins. Additionally, filtering the wine several times resulted in a clean, sweet juice.


Type of Wine Sparkling dessert
Grape varieties 100% Moscato d’Ast
Production area Piedmont
Type of soil Limestone
Production Process After the harvest the moscato grape, which is now ripe and sweet, undergoes a soft pressing in the air pneumatic press. The product obtained from this first phase of the wine making process (grape juice) is put into a refrigerated store at a temperature of 0° C in order to reduce the fermentation activity. Subsequently every single stock will be filtered and put in autoclave; this special tank is able to retain the carbon dioxide and heat the product, which is now still completely sugary, at a temperature 15° C. The purpose of this procedure is to favour the fermentation process with will reach 5.5% vol. of alcohol. The product is the cooled at a temperature of 0° C in ordere to stop the fermentation process. After all these phases of the wine making process, the product can be finally called Moscato d’Asti. After the month of October we proceede with the bottling in the first days of November and after a short period of refining in the bottle, the wine is ready for the first tastings