To produce the Moscato d’Asti DOCG Saracco the juice from different tanks is first blended and then transferred to autoclaves used to start fermentation which 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 a perfect balance between acidity, sugars and alcohol is achieved, the temperature is lowered in the autoclave and the fermentation stops. 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.
This renowned winery run by Paolo Saracco is based in the village of Castiglione Tinella in an area called the Langhe Astigiane. It is a zone widely regarded as the prime area for the production of Moscato d’Asti, the unique wine consisting of partially fermented must. The vines stand in chalky marl soil mixed with sand where the White Muscat grape has been growing since ancient times. Paolo manages all aspects of the production and cultivation of the property’s 50 hectares to produce nearly 400,000 bottles, almost all of which is Moscato. This remarkable wine displays a mature nose of white peaches and fresh grapes and a creamy sweetness with lively citrus acidity; perfect as an aperitif, at the end of the meal or simply on its own. Moscato d’Asti deserves to be recognized as one of the world’s greatest wines, if simply for its capability to deliver pure sensory pleasure.