Produced from Moscato Bianco Canelli sourced from various estate vineyards in the village of Castiglione Tinella in the Cuneo province of Piedmont. Fermentation takes place in special pressurized tanks. After roughly a week of fermentation, when the wine has reached the proper balance of alcohol, sugar and acidity, it is chilled down and fermentation is arrested. The wine then goes through a sterile filtration to eliminate the yeast, and is bottled cold. To insure freshness the wine is fermented one tank at a time, 12 months a year
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