Why is Asti Tosti the best?

Because we have made great improvements in wine microbiology.

The employment of new biotechnologies in wine making process of the Asti Tosti, made possible a remarkable qualitative progress. Asti Tosti today is even more genuine, more certified, more tasty.

Because Asti Tosti is a natural product.

Asti Tosti comes from the soft pressing of sweet Moscato grapes. Thanks to modern techniques, the must is fermented in pressure tanks at a low temperature, in order to preserve the varietal aromas at best. After fermentation, the wine is immediately bottled.

Because we carefully select the best grapes.

We carefully select the best grapes with the most suitable features to become Asti Tosti. The selection is made inside the area of production of Asti, which includes 52 municipalities of 3 provinces (Asti, Alessandria, and Cuneo): together they create the ampelographic basis of the Asti, 9,120 hectares in total, with different compositions of soil, exposure, and lying position, to generate grapes with different features.

Because Tosti has a technical staff with great experience and skills.

The staff is headed by the enologist Alberto Canino, who graduated in 1969 at the Regio Istituto Enologico Umberto I in Alba, together with the enologists Alberto Alciati, who graduated from the University of Torino, Faculty of Agricultural in 2002, Paolo Berruti that also got the diploma at the Regio Istituto Enologico Umberto I in Alba in 1983 and Stefano Borello, who also graduated in Alba in 1995.

Because of the innovative technologies employed in the cellars.

The latest technologies we employed allowed a dramatic reduction of filtrations and therefore the preservation of the aromatic features and the quality of this unique product. Asti Tosti is the result of a constant research for quality eccellence.

Because the selected grapes used to produce Asti Tosti are the capital of our company.

They come from more than 200 farms - Casa Tosti’s historical contributors - situated in the most vocated microareas: Canelli (Loc. Sant’Antonio and Castellero, where the farm owned by Giovanni Bosca is based) and Calosso, the heart of Moscato grapes, the richest in sugar and aromas; Santo Stefano Belbo (Loc. Bauda and Moncucco), good acid balance, a medium-high content of sugar and aromas; Valdivilla and Mango, with a high level of organic acid, aromas of medium intensity and medium to low sugar content; Bubbio, Loazzolo, Cossano, aromatic freshness together with a perfect acid balance in the right measure.