Production area of the Moscato d’Asti D.O.C.G., Boscareto in Serralunga d’Alba.
Manual, first half of the month of September.
Removal from stalks and cold maceration for 24-48 hours in a press. After pressing, the must thus obtained is cooled to 0ºC and retained up to one month before the foam press.
This is followed by slow fermentation in an autoclave until an alcohol level of 5,5% is attained, after which fermentation is stopped with the cold and the wine is bottled with its natural vivacity.
A very pleasant dessert wine, a splendid accompaniment to fruit macedonia, desserts, fully stuffed pastry. Ideal and very famous accompaniment to “panettone” and other traditional Christmas sweets.