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Ingredients
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Grapes
Yeast
Sulfur Dioxide
Water
Sugar
Method
Harvesting
- 1
Harvesting the Grapes
Carefully harvest 100 kg of ripe Moscato grapes from the vineyard, ensuring they are free from rot and damage.
Crushing and Pressing
- 2
Crushing the Grapes
Crush the harvested grapes to release their juice. Use a grape crusher for even pressing.
- 3
Pressing the Grapes
Transfer the crushed grapes to a wine press and apply gentle pressure to extract the juice without crushing the seeds.
Fermentation
- 4
Adding Yeast
Add 10 g of wine yeast to the extracted grape juice to initiate fermentation.
- 5
Monitoring Fermentation
Allow the juice to ferment in a controlled temperature environment (around 18-20°C) for 10-14 days, monitoring the specific gravity.
Clarification
- 6
Adding Sulfur Dioxide
After fermentation, add 50 mg/L of sulfur dioxide to the wine to prevent oxidation and spoilage.
- 7
Settling
Allow the wine to settle for several days in a cool place to clarify, removing any sediment.
Bottling
- 8
Bottling the Wine
Carefully bottle the clarified Moscato d'Asti wine, ensuring no sediment is disturbed.
- 9
Capping
Seal the bottles with corks or caps and store them upright in a cool, dark place.