Moscato d’Asti

Moscato d’Asti DOC, the Moscato varietal, has been cultivated in Asti in Piedmont since ancient times. According to an old legend, the varietal dates to the time of the Stanzianelli who founded the community.

Giovan Battista Croce, a Milanese jeweler who moved to Turin at the end of the 16th century, is regarded as the “father” of Moscato d’Asti. A noted goldsmith and jeweler to the Duke of Savoy, he was also the owner of a vineyard in the Turin hills where he conducted experiments with various vine-training systems in order to improve the quality of the wines. In his cellar, he perfected the techniques of making sweet, aromatic wines with low alcohol levels. In 1606, he published his findings and conclusions in “Of the Excellence and Diversity of Wines That Are Made on the Mountain of Turin and How to Make Them.”

In producing Moscato, the grapes are separated from the stalks immediately before pressing and the must obtained is vinified off the skins. The must is filtered repeatedly and the wine remains sweet. The product, thus obtained, is known as sweet filtrate. The natural Moscato may then be consumed as it is or it can be turned into the sparkling Asti Spumante.

Moscato d’Asti and Asti Spumante are produced from Moscato grapes grown in the delimited Asti production zone.