DISCOVER PRODUCERS
DISCOVER PRODUCERS

Discover the journey
of Asti DOCG

Follow the journey of a bottle of ASTI DOCG
from the vineyard to your table, in real time.

Decoration Discover
Reserved Area
Moscato Asti docg

MOSCATO D’ASTI DOCG

Italy’s most famous Moscato, one of the most characteristic products of Piedmontese winemaking. A true tribute to tradition that, over time, has reached extraordinary levels of quality. Knowing Moscato D’Asti in all its notes means falling in love with it and never leaving it.

DRINK ASTI VIBE

Specifications

Specifications Specifications

DOCG status awarded in 1993
Varietal: Moscato Bianco
Max yield: 100 Q/ha
Color: straw yellow
Perlage: fine, persistent
Aroma: fragrant, floral, with notes of sage
Clarity: brilliant
Minimum total alcohol content: 11% by vol.
Minimum actual alcohol: 4.5%

 

Vibes

Vibes Vibes

An inimitable aroma, balance and natural sweetness, together with a limited alcohol content, make it one of a kind. Its bouquet is rich and intense. It emanates sensations reminiscent of acacia flowers, wisteria, orange and mountain honey, with an undertone of spice and notes of elderberry, yarrow and bergamot flowers.

Production

Production Production

In terms of production, this wine differs from Asti Spumante because its fermentation is halted when the alcohol content reaches about 5% by volume, with a lower pressure that makes it a uniquely vivacious sparkling wine.

DISCOVER THE PRODUCTION PROCESS

The process of production

1

PRESSING

The bunches are pressed gently, using modern pneumatic presses. The must is clarified in order to eliminate all the solid residue and any other undesired components it may contain. The limpid and cooled must is poured into large tanks and filtered repeatedly to prevent the onset of spontaneous fermentation.

2

FERMENTATION

Alcoholic fermentation then begins, at controlled temperatures, through the addition of selected yeasts. When the desired alcohol content is reached, fermentation is halted by cooling down the liquid and the yeasts are eliminated by filtration or centrifugation. Fermentation is halted when the alcohol content reaches about 5%.

3

BOTTLING

The sparkling wine is prepared for bottling under isobaric conditions by undergoing sterilization via cartridge filtration prior to being bottled.

It took years to achieve the level of perfection this wine has reached today. Years of tradition, history, ingenious business arrangements, dedication and unflagging research. A legacy, not only of taste, that the Consorzio intends to safeguard on all fronts.