The grapes are softly pressed to use only the most aromatic grape juice the must is then transferred to an autoclave where fermentation is activated by raising the temperature and allowing the natural yeasts to start processing the sugar into alcohol. When the alcohol content reaches 5 degrees and a perfect balance between acidity, sugars and alcohol is achieved, the temperature is lowered and the fermentation stopped. Subsequently the wine will receive a microfiltration and then bottled at a pressure of about 2atm.
Moscato D'Asti DOCG
