At the end of the fermentation, the wine is stabilized and remains in closed tanks at 0 °C for about 20 days, followed by 3 month of bottle ageing before trade release. TASTING NOTES
Harvest:
September. The grapes are hand harvested in the morning so that they arrive fresh and in optimal conditions to start the vinification process.
Vinification Process:
the first step is the direct soft pressing of the grapes followed by the fining and filtration of the must. Then the must goes into stainless steel tanks for about two months at a constant temperature of 0 °C to preserve the typical aromas of the Moscato.
Fermentation:
The fermentation is made at a temperature of 16 °C for about 15 days and then stopped when the wine reached 5,5% of alcohol.
Moscato D'Asti DOCG
