Valcalepio DOC Moscato Passito

Marly-calcareous soils. South-west exposure. Altitude between 250 and 300 metres a.s.l. Plant density of 3000 vines/hectare. Moscato di Scanzo variety. SO4 and Kober 5BB rootstock. Espalier vine training with low spur pruning (cordon). 2 kilograms of production per plant. Harvested by hand in 2–3 kilogram crates. Average vineyard age of 30 years.

Grapes dried for 25–30 days in a forced-ventilated fruit cellar. Traditional vinification by de-stemming the grapes. Controlled-temperature fermentation (28–30° C) in stainless-steel tanks. Maceration for 15–18 days with 2 pump-overs/punch-downs per day. Maturation in stainless steel. Bottling followed by approximately 3 to 5 months resting in the glass.

Tasting notes:
Deep ruby red colour with flecks of garnet. An intense aroma with hints of dried rose and spices. Sweet yet well-balanced in flavour with a long aromatic persistence. A sipper wine, perfectly accompanied by blue or mature cheeses, petit fours and dark chocolate. Best consumed at a temperature of 16–18° C.
Ageing: 7–10 years.