The Nivole vineyards are found in the hills surrounding Canelli in Piedmont, an ideal microclimate for growing Moscato. The hand-harvested grapes are gently pressed in a pneumatic press and the must is fermented using natural yeasts to a low level of alcohol. A natural mild effervescence develops during this process. Unfermented Moscato grape must is then added to fine tune the sugar levels. The wine is bottled immediately to preserve the fruit aromas characteristic of the Moscato grape. The result is an aromatic Moscato with such delicate finesse that Michele Chiarlo named it Nivole after the Piedmontese word for clouds.