The grapes are selected from vineyards on the Vietti estate located in Castiglione Tinella. The vineyards are planted with 4.500 plants per hectare, which are almost 40 years old with yields of 65 hl/ha. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is stored, without sulfite, at low temperature in order to naturally prevent fermentation. Before the bottling we add yeast and temperature is increased to 12°-14° C (53-57°F).