Moscato D'Asti Vignaioli Di Santo Stefano 2024

Moscato d'Asti Vignaioli di Santo Stefano is produced from the must obtained by soft pressing of the grapes, which is left to settle in a tank for several hours. After this time, it is racked and the temperature is lowered to 2-3°C to facilitate its preservation. Once the harvest is complete, all the individual must batches are homogenized to create a single, consistent quality throughout the year. The next phase is fermentation of the must in a temperature-controlled autoclave until the required alcohol content is reached. During this phase, the typical Moscato ''perlage'' is formed, achieved by creating an overpressure within the tanks with CO2, naturally produced by the fermentation process, until it reaches 2 ATM, but no more. Subsequent filtrations produce a clear, stable product, which is then bottled at very low temperatures to facilitate its preservation.