Moscato di Scanzo
A unique red passito wine, 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 in late September or early October; ripening and sugar concentration occur on the vine. After careful harvesting, the bunches are hand-picked to remove any defective berries that could cause problems during the drying process, either on racks or in crates, in naturally ventilated rooms. After about three weeks, the grapes are pressed and fermented.

According to 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 maturation and stabilization in the bottle for 2-3 months before releasing the product for sale.
Winemaking Profile
Intense and lively ruby ??red color
Clear with a high glycerol content.
Intense, ample, elegant, and balanced aroma.
Recognizable aromas of dried rose, overripe red fruit, particularly morello cherry, plum, spices such as cinnamon, cloves, and pepper. Hints of tobacco, chocolate, and incense; distinct balsamic notes.
Excellent balance between the alcohol (15.5%) and sugar content (8%) on the one hand, and the total extract and acidity on the other.
Extraordinary persistence (over 30 seconds).
Shelf life over 10 years.
Historically, it has been enjoyed with a good meal, preferably alone or accompanied by dry pastries.
Finally, it has been experimentally paired with special chocolates, blue cheeses, pâtés, foie gras, and used to make risottos and meat dishes. Serving temperature: 18 to 22 degrees Celsius; the tasting glass is strictly a Cognac balloon. Drinking carefully and in the right company, it encourages conversation and the understanding of spirits.
The label depicting the banquet of the gods for the wedding of Cupid and Psyche, central fresco of the Library of Villa Pagnoncelli.