Marchesi di Barolo Moscato d'asti Zagara

The grapes are hand harvested and transported to the cellar during the day, so as to arrive perfectly intact. We proceed with a soft press, delicate, with consequent cooling of the must to prevent fermentation. It is then placed in cold storage at 28 F. until the next fermentation, which takes place in large pressure vessels, so that the carbon dioxide remains partially dissolved in the wine. When 5 degrees of alcohol have been developed, fermentation is stopped by refrigeration, in order to leave about 140 grams of sugar per liter. Moscato dAsti Zagara is then immediately bottled, with the technique sterile cold bottling to preserve the fragrance and freshness.