tent. These characteristics are accompanied by a low alcohol content. It is recognizable by the intense musky aroma of the grape from which it is made, and with its delicate flavour that recalls wisteria, linden, peach and apricot along with hints of sage, lemon and orange blossoms. The story of making Muscat sparkling wine starts in 1850 with the oenologist from Piedmont Carlo Gancia. After having traveling throughout the Champagne region, he decided to make an Italian version using the local aromatic variety from Piedmont, Moscato. The bottles used, referred to as “Asti pesanti,” needed to withstand up to ten atmospheres of pressure and those who worked in the winery had to protect themselves from the explosions caused by uncontrolled fermentation in the bottle. Only from 1940 onwards, thanks to the discovery of autoclaves, will production of Asti wines with the Charmat-Martinotti method begin, and this will bring the wine to an industrial production of one million bottles. The aromatic bouquet of Italy’s first sparkling wine is rich with aromas of acacia flowers, wisteria and orange blossoms, mountain honey with an afternote of spices, elderflower and bergamot. Versatile, refreshing and delicate, a glass of this wine pairs well with both savoury and sweet dishes, 32 HISTORY Underground cellars Cantina Mirafiore
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