Vittorio Bera e Figli 'Canelli" Moscato d'Asti 2025

Importer's Notes

It all begins with a commitement to quality fruit, a rarity in the region that is so dominated by commercial Moscato d'Asti production. There is an emphasis on maintaing a balance of sugars and acidity in the fruit. Spontaneous fermentation begins with native yeasts and without temperature control. The wine is not sterile-filtered like most Moscato d'Asti base wine at this stage; rather, the lees are gently cleaned and put back into the wine, which is then put to sleep in tank at cold temperature. In small batches, the wine is awakened by a gentle raising of the temperature, which kicks off the secondary fermentation. That process is stopped by dropping the temperature when the wine reaches the appropriate 5.5% alcohol level. At this point, the wine is gently filtered, lightly sulfured (the DOCG does not allow zero sulfur) and put back to sleep, this time in a pressurized tank, where it settles for another 10-15 days before bottling.