Moscato d'Asti

Winemaking Information

It all begins with a commitement to quality fruit, a rarity in the region that is so dominated by commercial Moscato d'Asti production. There is an emphasis on maintaing a balance of sugars and acidity in the fruit. Spontaneous fermentation begins with native yeasts and without temperature control. The wine is not sterile-filtered like most Moscato d'Asti base wine at this stage; rather, the lees are gently cleaned and put back into the wine, which is then put to sleep in tank at cold temperature.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non sterile)