After harvesting, the ripe Moscato grapes undergo soft pressing. The product obtained is chilled to 0 °C to prevent fermentation. Each individual batch is filtered and put in a pressurised tank which retains the carbon dioxide and warms the product, which is still completely sugary, to a temperature of 15 °C. This promotes the fermentation process which is allowed to continue until an alcohol content of 5.5% vol. is reached. The product, which is now Moscato d’Asti, is chilled to a temperature of 0 °C to block fermentation.
