The red Moscato is characterized by its distinctive crimson color. It is a lively, fresh, young, and bouncy wine, with seductive sweetness and refreshing acidity. The grapes arrived to the winery in the early morning after being mechanically harvested, and are soaked for several hours in the pneumatic press. Then the grapes are gently pressed and quickly transferred to an insulated, chilled stainless steel tank. The red must is cooled to a temperature of 0°C in order to prevent fermentation. The must spends about 36 hours in a stainless steel tank, until the sediment sinks to the bottom. When the juice is clear and clean, it is transferred to a different stainless steel tank, where it undergoes a second cooling to 0°C to prevent fermentation. The juice must be kept at this temperature for the entire time it is in storage. About three weeks before the wine bottling, a controlled fermentation process begins in a pressurized tank. The temperature of the must is raised, and it begins to ferment, developing its unique flavors and aromas.