The grapes are crushed, pressed and naturally clarified. The juice is stored, without sulfites, at low temperature in order to naturally prevent fermentation. To prepare the wine for bottling we add yeast and the temperature is increased to 12°-14° C (53-57°F). Alcoholic fermentation occurs in stainless steel autoclave to preserve natural CO2from occurring. The fermentation is stopped at5.5% Alc. by reducing again the temperature. There is no malolactic fermentation which preserves acidity, varietal fruit character and freshness. Pale sunshine yellow in colour, our Moscato d’Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and pètillant with a balanced acidity, good complexity with a finish of fresh apricots.