Aroma
A high-altitude Moscato, full-bodied and velvety with an intense
bouquet featuring scents of candied fruit, acacia blossom and a
musky background. The scent of “violet” is quite unique.
Vinification
After harvesting, the ripe Moscato grapes undergo soft pressing.
The product obtained is chilled to 0 °C to prevent fermentation.
Each individual batch is filtered and put in a pressurised tank
which retains the carbon dioxide and warms the product, which is
still completely sugary, to a temperature of 15 °C. This promotes
the fermentation process which is allowed to continue until an
alcohol content of 5.5% vol. is reached. The product, which is
now Moscato d’Asti, is chilled to a temperature of 0 °C to block
fermentation. The wine is bottled at the beginning of November.
Food Matching
Served cool at a temperature of 10-12 °C in crystal glasses, it pairs
delicately with desserts, fresh fruit and fruit salads.