Located on the southern-facing hillsides that surround the town of Santo Stefano Belbo in Piedmont, 400 hectares of vineyards are dedicated to the production of this wine. The soil is primarily composed of white marl. Using the guyot training system, the planting density is 4500-5000 vines/hectare. Elevations range from 200-400 meters above sea level.
- pH: 3.20
- Residual Sugar: 85.0 grams/liter
- Acidity: 6.0 grams/liter
Hand-harvested in the first half of September. Upon reception at the nearby cellar, the grapes were immediately soft-pressed. An initial alcoholic fermentation took place over 6 days at a low temperature of 18-20°C in stainless steel tanks. The wine was then filtered and fined multiple times to remove all unwanted substances before being transferred into pressurized tanks. It underwent a secondary fermentation to obtain its carbonation. This method is referred to as the Charmat method. By chilling the wine, the yeasts were killed and thus fermentation was stopped. The prolonged fermentation period created a wine with a higher alcohol content and more fizz than its counterpart – Moscato d’Asti. Bottled and released soon after.
Because Asti has a lower content of residual sugar, it tastes drier than Moscato d’Asti. Apple aromas abound in this bouquet. The sweetness is balanced by a crisp acidity.
Serve chilled alongside practically any dessert, from fruit tarts to chocolate mousse.