One of the oldest grape variety, Moscato is grown in many parts of the world because of its famous sweet floral aroma. There are many varieties of Muscat, like Muscat Blanc à Petits Grains or Muscat Blanc, Muscat Rose à Petit Grains, Muscat Rouge à Petit Grains, Muscat Ottonel and Black Muscat.
Moscato is the Italian word for Muscat, one of Italy’s most popular wines, born and bred in the Northwest region of Piedmont.
The Moscato caught the attention of winemakers in many states and it became the fastest growing wine category in the U.S. Sales increased over 78% from 2010 to 2011. Young wine lovers appreciate the fruit-forward flavors and low alcohol content, about 5 to 6% for slightly sparkling Moscato d’Asti and 9 to 10%. for fully sparkling Asti Spumante. Usually consumed well chilled with apple desserts, summer salads, lemon cakes and peach cobbler, Moscato can also be served as an aperitif. If you want to learn how to make Moscato wine at home, follow these simple steps:
Step 1 – Find the equipment
Usually you can find everything you need at a wine-making supply shop. If you don’t know how to make Moscato wine, ask the employees to give you some advice on the best products. You will need a wine press, bottles, fermentation container, secondary fermentation containers, corkes, tubes and filters. Your equiment must be sterilized with special detergents and bleaches and then rinsed.
Step 2 – Harvest the Moscato
In Italy the harvest period is in September. The Moscato must be clean, free of insects and without stems that will make the wine bitter. Select the grapes and toss out the rotten ones. Wash them thoroughly and remove the stems.
Step 3 – Press the grapes
To obtain the freshness of Moscato wine, press the grapes immediately after they are picked. If you don’t have a fruit press you can borrow one from a wine supply store or do it the old fashioned way, with your hands and feet. Crush the grapes to release the juice or “must” into the fermentation container and fill it to the top. Make sure you filter it properly to remove sediment. Cover the container with a cloth or airlock.
Step 4 – Vinify
This process will take about 3 months. Keep the container in a room with a temperature of 15 degrees Celsius. Some people add yeast to start the fermentation process. Allow the must to ferment for several weeks before you siphon it into the secondary fermentation containers. Siphon the wine periodically to separate it from the sediments formed during the fermentation. When it is running clear, use the tube to move it into the bottles. People that don’t know how to make Moscato wine cover the bottles with a wired-down cork instead of the regular one normally used because of the its spumante nature. Wait for three days before you enjoy the Moscato or leave it for six months if its of white variety.