Both Moscato varietals are medium-late maturing. Their average picking time is the end of September, and they both have a good resistence to dryness.
The grapes are pressed separately in each of their areas of origin, the unfermented must is filtered, and chilled down immediately to 4°C, then finished at the production facility. The fermentation and bottling is only done per parcels so the rest is kept unfermented maintaining the same forward fragrance as to when it was harvested. The Moscato is produced as Spumante so the pressure is about 5.5 Bar (similar to Champagne, Metodo Classico and Prosecco).