Virtually only in Asti, Piedmont, is the technology used to make this wine. The essence of it is that healthy Muscat grapes are harvested at technological ripeness (primarily for acidity, i.e., the acid content is considered authoritative), then after rapid processing, preferably at low temperatures, fermentation is stopped at 5% alcohol content by drastic cooling, the wine is treated under pressure and bottled quickly. This preserves the natural sugar content of the grapes in the drink, along with a significant amount of carbon dioxide from the fermentation. The result is an explosively fruity, fragrant, rich, muscat-like, harmoniously acidic sweet sparkling wine, in which the bubbles and alcohol content are much gentler than in a Prosecco or even other sparkling wines.