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The history of moscato cultivation in the vicinity of Asti is several hundred years old.. Mentions of this can be found already in the thirteenth-century statute of the city of Cannelli. According to history, the beginnings of the cultivation of this grape variety fall on the time of the foundation of the city of Asti by the Stanzianelli.
The father of Moscato d Asti is Giovan Battista Croce, Milanese jeweler, who at the end of the sixteenth century moved to Turin. This goldsmith and jeweler at the court of the Duke of Savoy, Charles Emmanuel II also owned a small vineyard located between Montevecchio and Candia, where he conducted research and perfected the methods of viticulture. It was in this vineyard that he developed a technique for the production of sweet and aromatic wines with a low alcohol content. The experience gained and valuable tips are included in 1606 r. in the publication "On the excellence and variety of wines produced in the Turin region and the methods of their production".
In the production process of Moscato, after destemming, the grapes are gently crushed. The must obtained is vinified without the skins. The next step is to add disinfectants and additives at the moment, when the so-called. sheepskin coat (on. blanket). Then the first filtration begins. This process is repeated at specified intervals, making, that the wine retains its sweet taste. The product obtained in this way is called a sweet filtrate.
Moscato can be eaten in its natural state or processed further into sparkling wine.
Consortium for the Protection of Asti
Via Valtiglione, 73
14057 Asti Island (AT)
ITALY