Vietti Cascinetta Moscato D'asti Recipe
Piedmont, Italy
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Ingredients
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Ingredients for VIETTI Cascinetta Moscato d'Asti
Method
Directions for Making VIETTI Cascinetta Moscato d'Asti
- 1
Prepare the Grapes
Harvest the Moscato grapes, ensuring they are ripe and sweet. Wash them thoroughly to remove any impurities.
- 2
Crush the Grapes
Using a clean method, crush the grapes in a large bowl to release their juices. This should yield approximately 2 cups of grape juice.
- 3
- 4
Add Yeast
Sprinkle 1 teaspoon of yeast over the mixture. Allow it to sit for about 10 minutes until the yeast becomes frothy.
- 5
Ferment
Transfer the mixture into a fermentation vessel. Seal it with an airlock and let it ferment in a cool, dark place for about 1 week. Check daily for bubbling.
- 6
Add Citric Acid
After a week, add 0.25 tsp of citric acid to balance the sweetness and acidity of the wine.
- 7
Second Fermentation
Transfer the wine to a clean container, leaving sediment behind. Seal it again and allow it to ferment for an additional week.
- 8
Bottle the Wine
Once fermentation is complete, carefully siphon the wine into clean bottles, leaving some space at the top. Seal with corks.
- 9
Chill and Serve
Refrigerate the bottles for at least 4 hours before serving. Serve chilled with a splash of sparkling water if desired.