The Piedmont region of northwest Italy has been producing Asti since the 1850s, Riccadonna Asti is naturally fermented and contains no added sugar or carbon dioxide. After crushing, the juice of the Moscato Bianco is preserved in very large bottles until market demand calls for a new batch. The juice is brought to temperature, and innoculated with yeast so that fermentation can begin. Once fermentation is complete, the wine is chilled, to preserve the unique fruit flavours and to capture the naturally occuring effervescence. Following quality inspection and taste testing, the precious Riccadonna wine is carefully filtered, and sealed into individual bottles, ready to enjoy. Alcohol 7.0%