Moscato di Scanzo
A unique red passito, made from the native grape of the same name, whose history has been documented since the first half of the 14th century. The harvest is late, usually between late September and early October; ripening and sugar concentration take place in the vineyard. After careful harvesting, the bunches are hand-picked to eliminate any defective berries that could cause problems during the drying process, which takes place on racks or in crates in naturally ventilated rooms. After about three weeks, the grapes are pressed and fermented.

According to the production regulations, it must mature in barrels for a minimum of 18 months. In our cellar, we typically age it in stainless steel for a minimum of 24 months and complete the aging and stabilization in the bottle for 2-3 months before releasing the product.
Winemaking Profile
Intense and vibrant ruby ??red color
Clear with a high glycerol content
Intense, ample, elegant, and balanced aroma.
Recognizable aromas of dried rose, overripe red fruit, especially morello cherry, plum, spices such as cinnamon, cloves, and pepper. Hints of tobacco, chocolate, and incense; distinct balsamic notes.
Excellent balance between alcohol (15.5%) and sugar content (8%), and total extract and acidity.
Extraordinary persistence (over 30 seconds).
Shelf life: over 10 years.
Historically, it has been enjoyed during a fine meal, preferably alone or accompanied by dry pastries.
Finally, it has been experimentally paired with specialty chocolates, blue cheeses, pâtés, foie gras, and used to prepare risottos and meat dishes. Serving temperature: 18 to 22 degrees Celsius; the tasting glass is strictly a Cognac balloon. Drinking attentively and in company, it encourages conversation and understanding of the spirits. Label depicting the banquet of the gods for the wedding of Cupid and Psyche, central fresco of the Library of Villa Pagnoncelli.