David Williams in The Observer wrote "Almost any wine made from muscat has something of summer about it... For the purest hit of unmediated muscat grape exuberance, however, it’s back to a sweet style, and to Chiarlo’s softly foaming moscato from Piedmont."
On the same day, Susy Atkins had an article in the Sunday Telegraph headlined "Asti may be simple stuff but it's super wine for summer".
Of the Nivole Moscato d'Asti, she wrote "Delicious, finer, fragrant version with a soft, gentle spritz, sweet kiwi-fruit and lemon flavours. Chill for the best fruit salads."
In September 2021, Decanter wrote "A gorgeous nose of fresh orange peel and pear, followed in the mouth by a gentle, rich and creamy mousse that envelops the palate. Flavours of peach, pear and apple are backed by a fresh, stony acidity that gives good balance to the sweetness."
The grapes come from the vineyards in the heart of this historic area, which have been carefully selected and are the most suited to this grape variety. The vines are planted in a south east and south west orientation to maximise the sun's exposure and are cultivated according to the Guyot method. The vineyard soils are of sedimentary and marine origin which consist of mostly chalk with traces of lime. The manual harvest takes place when the grapes have reached optimum maturity.
The grapes were gently pressed and the must stored at very low temperatures. The temperature was raised and a slow fermentation took place in temperature controlled stainless steel autoclaves until the alcohol level reached 5%. During this process, part of the carbon dioxide developed during fermentation remained captured, imparting the wine with its mild, natural effervescence. The temperature was then lowered to 0°C to arrest the fermentation and also to retain the natural sweetness and freshness of the Moscato grape. The wine was micro filtered to give the wine its clarity, purity and prevent any further fermentation of the yeasts.