First of all, I would like to introduce you to moscato d’Asti before talking about Saracco Moscato d’Autunno.
Moscato d'Asti is one of the few so-called aromatic wines, because the aromas and perfumes that the grapes have are similar to those we find in the wine.

Furthermore, moscato d’Asti has its cradle in the southern part of Piedmont, the only area where the moscato d’Asti vine grows, right where our property lies.
All this helps explain Moscato Saracco’s uinqueness: our ability to trap all the aromas and perfumes of the grape into the bottle.  To this uniqueness, Moscato d’Autunno adds an intensity of aromas brought to its maximum expression thanks to a special blend of musts that Paolo Saracco makes once a year in March.

Winemaking process

COLLECTION AND STORAGE 
We gently press the grapes immediately after harvesting. We only take the outer part of the grape, the one with all the aromas and perfumes of moscato.
Then we collect the juice in stainless steel tanks and maintain it at a temperature of -3 ° C.. By doing this we prevent the must from fermenting. Each tank corresponds to a day of harvesting and a specific part of our properties, each one with its own unique characteristics.
The must remains for months in steel tanks at controlled temperature. While the market places orders, we start the process of fermentation, so that the wine hits the market as fresh as possible.

FERMENTATION
The juice from different tanks is first blended and then transferred to autoclaves used to start fermentation. Unlike many wines, such as the single vineyard ones, moscato d'Asti aims at the best average quality. Here consistency across vineyards is the goal. Moscato d'Asti is therefore the result of blending musts. This means blending something that has not started the process of fermentation. This is much more challenging than blending wines, where you mix something that has already finished its process.
The fermentation is activated by raising the temperature and allowing the natural yeasts to begin the transformation of sugar into alcohol. When the alcohol content reaches 5.5% and we achieve a perfect balance between acidity, sugars and alcohol, we lower the temperature in the autoclave and the fermentation stops. During fermentation, part of the carbon dioxide that is formed is freed in the air and part dissolves into the wine to create the lightly sparkling style. If we let the fermentation continue until the transformation of all the sugars into alcohol we would make a wine with an alcohol content of 14%!

MICROFILTRATION AND BOTTLING
Subsequently, the wine is filtered through microfiltration to give it maximum purity and transparency, then it is bottled. The pressure in the autoclave is about 2 atm, and goes down to about 1.5 atm after bottling. The sugar content in the bottle is about 140 g / L.
In conclusion, the process of fermentation of Moscato d'Asti combines technology (steel tanks, sterilization, cold maceration, ...) and extreme care in transferring aromas and perfumes from our grapes to the palate or our customers.

Wine profile.pdf