Castiôn Moscato d'Asti

The Castiôn Moscato d'Asti is produced using the Martinotti (Charmat) method, where the secondary fermentation takes place in pressurized tanks. This technique allows for the preservation of the grape's natural sugars and aromatic qualities. Fermentation is arrested by chilling the wine, which also limits the pressure to a maximum of 2.5 atmospheres, resulting in a lightly sparkling ('frizzante') wine. The grapes are harvested at optimal ripeness to capture the desired balance of sweetness and acidity.