he Moscato variety has been cultivated in the Asti area since extremely ancient times. The grape was cited in the Statutes of the Commune of Cannelli as long ago as the 13th century. According to an old legend of the Asti district, Moscato's origins go back 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 Duke Carl Emmanuel I of Savoy, Croce was also the owner of a vineyard between Montevecchio and Candia in the Turin hills where he conducted experiments with various training systems in order to improve quality. 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 a small book with the title, 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 next step is to form the so-called "coperta" and to treat the must to clean and disinfect it. The first filtration is carried out and the process is repeated regularly so that the wine remains sweet. The product thus obtained is known as sweet filtrate.
Natural Moscato can be consumed as it is or it can be turned into a sparkling wine.
