Grown in calcareous and sandy soil, the Moscato Bianco grapes produce an aromatic substance that signifies the onset of harvest time which takes place in early September. The grapes are hand harvested and put through manual presses. The resulting pulp and juice are then refrigerated at very low temperatures in stainless steel tanks so as not to allow fermentation. After a determined period of time, usually a week, the wine is then fermented in stainless steel tanks until alcohol content reaches the right level of sweetness. The wine is then chilled down to stop fermentation. The long and cool natural fermentation preserves the fruit aroma.
Next time you’re looking for a delicate, low alcohol and lively wine, reach for a bottle of Moscato d’Asti. In fact, pick up a few bottles and have a fun tasting with a few friends!