Moscato d’Asti docg
Short skin maceration in inert environment.
Defecation with nitrogen flotation Immediate cooling to zero °C until.
Inoculation of selected yeasts Saccharomyces cerevisiae Conduction of fermentation in autoclave at 12 °C.
Cold stabilization after fermentation.
It is carried out starting from a few months after harvest on a monthly basis in Borgognotte bottles Tradition 75 cl.
Bottle aging 2-3 months.
Alcohol: 5.5% vol.
B.C. Total: 6.00 gr/It.
Total SO2: 125 mg/It.
Sugars around 140/150gr/lt.
Grapevine: 100% White Moscato
Vineyards with exposure East-South-West between 300-500 meters altitude above sea level.
Download HERE the technical card of the Moscato d’Asti Wine docg.
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