Moscato

An elegant sweet wine with a history: Bricco Quaglia was one of the first selected single-vineyard Moscato in Italy. The organically cultivated vines (approx. 300 metres above sea level, calcareous-sandy soil) lend it style and origin. Pale straw yellow in the glass with a visible perlage. The nose opens with fruity freshness: green apples, pear and juicy peach, plus floral notes of honeysuckle and elderberry and a fine hint of sage. Lively and juicy on the palate: sweet fruit, accompanied by elegant freshness, fine sweetness and a wonderfully balanced, sparkling texture. The finish is clean, clear and long – a Moscato with an animating lightness and polished flavour structure. SUPERIORE.DE

Moscato Bianco di Canelli – the most aromatic variety of Muscat, at home in the hills of Astigiano for centuries. Prunotto, one of the most reliable addresses in the Langhe since 1904, presses a wine from it that makes no compromises: only fruit, only flavour, only freshness. Hand-picked from 4 to 16 September 2025, the grapes are pressed and initially spend a short time in the press – enough time for the flavours from the skins to pass into the "mosto fiore". Stainless steel tanks, controlled fermentation down to 5.0% alcohol, then fermentation interrupted by cooling. No wood, no detours – the wine remains entirely its own.

The Vogelmaierhof is enthroned high above Lake Kaltern, where cool downdraughts blow through the side valley and give the Goldmuskateller its characteristic freshness. This organically farmed plot of land between 300 and 400 metres above sea level is a secret favourite in the Lageder range. The dry vinification process brings out the aromatic grape variety's full typicality: some of the grapes are fermented as whole bunches, while the rest matures for six months on the fine lees in stainless steel.

Three Moscati, three characters: La Spinetta adds a third voice to its trio with San Rocco. Since 1977, Bricco Quaglia and Biancospino have characterised the aromatic spectrum of the house – one with peach and sage, the other with citrus and floral freshness. The San Rocco finds its own place: the organically cultivated vines produce grapes of high ripeness and aromatic density.

The Goldmuskateller (moscato giallo) is one of South Tyrol's aromatic rarities. At Tiefenbrunner, it thrives at altitudes between 220 and 650 metres, with the best lots coming from the Penon, Hofstatt and Rain vineyards: 400 to 650 metres high, on calcareous dolomite soils that give the wine its fine mineral structure. Vinification takes place exclusively in concrete tanks – a deliberate decision to preserve the varietal flavours unadulterated.

Giardino Pantesco is a liquid short holiday on Pantelleria – as golden as a last ray of sunshine at sunset, carried by the history and terroir of this magical island. The name refers to the "Giardini Panteschi", the centuries-old dry stone walls built in a round shape that intercept the wind and stabilise the microclimate for crops such as the gnarled Zibibbo vine. Those who savour this passito will feel the reverence for this landscape and tradition with every sip.

Goldmuskateller is one of the oldest grape varieties in South Tyrol, which until a few years ago was still considered moody and demanding. Manincor shows what this diva can become when given the right sites: Mareit Leiten at 350 metres, extremely steeply exposed to the south with warm gravel soils and moraine deposits. In addition, Vogelleiten and Panholzer with loamy limestone gravel soil – sites where the exuberant growth of the Muscat is tamed and reaches perfect ripeness. The destemmed berries macerate in the press for twelve hours to extract flavour and structure from the skins. Fermentation takes place in wooden barrels and steel tanks, mostly spontaneously with wild yeasts. During the five-month maturation on the fine lees, the aroma and flavour are refined – the wine develops the balance between fruit and minerality that characterises dry Muscat.

Straw yellow in colour with a fine, persistent perlage. The nose is a fragrant mix of orange blossom, white peach and lime zest, accompanied by sage and a hint of blossom honey. Delicately sparkling and crystal clear on the palate: juicy stone fruit, fine sweetness and a lively, citric acidity are perfectly balanced. The ageing in pressurised tanks preserves the aromatic purity and ensures lightness and flow. Long, fragrant finish with a delicate minerality – an elegant, typical Moscato d'Asti with a high charm factor. SUPERIORE.DE

"A quei tempi era sempre festa" – back then there was always a party. Thus begins Cesare Pavese's novel "La bella estate", written in 1940 and awarded the Premio Strega in 1950, a tale about those fleeting summers of youth when anything seems possible. It is no coincidence that Vite Colte named its Moscato Passito after this work: the Barolo cooperative has dedicated several of its wines to Piedmontese Liters– "La Luna e i Falò", also a Pavese title, adorns their award-winning Barbera d'Asti. It is a nod to their homeland, to the landscape of hills and mist that Pavese described so unmistakably.

Copper-coloured with light brown reflections. The bouquet is floral, sweet and complex. On the palate, its typical Moscato flavours are carried by honey, dried fruit, caramel and a hint of musk. Creamy and dense on the palate with a well-balanced acidity that gives it plenty of freshness. Overall, Aestas Passito is a dessert wine for us that is hard to beat in terms of excitement and speciality and where you can feel the dedication and certain wine craziness with every sip. SUPERIORE.DE

The grapes are harvested at the end of August when they are ripe and then dried in the fruit cellar in 5kg crates at 23⁰C. After around 40 days, when half their weight has been lost, the grapes are pressed and the resulting must, which is particularly rich in sugar, ferments slowly at 18°C for over a month in stainless steel containers, where it remains until bottling. Light golden yellow in colour, with a fine bouquet of orange blossom, some quince, apricot and peach. Sparkling on the palate with surprisingly lively acidity, spreads out beautifully, with orange peel and some grapefruit on the long final. SUPERIORE.DE

A grape variety like a secret: Rosenmuskateller migrated from Sicily to the Alps in the middle of the 19th century and found its second home on the alluvial soils of the Anreiterhof farm in Moritzing near Bolzano. Today it is one of the rarest grape varieties in South Tyrol – and the Rosis from the Bolzano winery is one of its finest interpreters. After harvest, the select grapes are subjected to natural air-drying, which concentrates their flavours and intensifies their sweetness. Temperature-controlled fermentation in stainless steel and patient bottle ageing preserve the delicate fullness of flavour.

Aristocratic, amphora-aged natural wine made from 100 per cent Zibibbo with a reductive, floral bouquet, notes of white and yellow stone fruit and a savoury, spicy herbal aroma. The flavours meld with great elegance on the palate, with delicate notes of peach and exotic fruit, long, fresh, mineral and an extremely interesting finish. Be sure to aerate sufficiently before drinking! SUPERIORE.DE

The Moscato Giallo is dry and matured for 5 months on the fine lees and has a golden yellow colour. It is an aromatic wine, with notes of citrus fruits, white peaches, lemon balm and elderberry, combined with a hint of nutmeg and sweet spices. The lively acidity and discreet mineral structure give this wine an excellent freshness and pleasant style. SUPERIORE.DE

Ben Ryé - the great naturally sweet and world-famous white wine from Donnafugata. The grapes are harvested in mid-August and left to dry naturally for 20 to 30 days. In September, the later ripening grapes are harvested and freshly processed. The hand-picked raisined berries are added to the must in several stages during fermentation. Light orange yellow in colour. Overwhelming aromas of apricot, peach and orange peel. Creamy notes of passion fruit and peach on the palate with an impressive elegance and length. For us, one of the best sweet wines in Italy every year! SUPERIORE.DE

In 1973, Benito and Giannola Nonino revolutionised the world of grappa: for the first time, pomace was distilled in a single variety – a concept that is now standard as Monovitigno. Moscato epitomises this principle in its most aromatic form. Fresh, soft vinacce of the Moscato grape from selected growing regions ferment in temperature-controlled stainless steel tanks in the absence of air. The discontinuous distillation in copper steam stills takes place with separation of the first and last run-off – only the centrepiece reaches the bottle. Maturation in stainless steel preserves the freshness and clarity typical of the variety.

Moscato Rosa is one of the aromatic treasures of South Tyrol – an autochthonous grape variety of beguiling elegance and extreme sensitivity. The vines grow at an altitude of 250 to 300 metres in locations exposed to the wind, where constant air movement disperses the moisture. This wind is essential for survival: even the slightest botrytis infestation would destroy the diverse aromatic components and weaken the colour intensity. The soils of porphyry, sand, clay and limestone facing south-south-west provide the perfect foundation for this rarity. Vinification follows the principles of red wine production, but with a shorter maceration period to avoid aggressive tannins. As soon as the desired characteristics are achieved, fermentation is interrupted by cooling – a precise moment that requires a sure instinct. The young wine remains in stainless steel until bottling, where it retains its aromatic freshness.

Named after the ancient Roman wine festivals, Passito Vinalia is a sweet dessert wine that goes particularly well with South Tyrolean apple strudel. The strictly selected grapes, which are air-dried after the harvest, come from the sun-drenched vineyards on the slopes of Bolzano at 300 to 400 metres above sea level. They are gently pressed around 4 months after the harvest and then fermented in used French barriques.

Moscadello was originally the first wine from the Montalcino appellation, long before the triumphant rise of Brunello. Mastrojanni's Moscadello di Montalcino is a blend of late harvested Moscato, Malvasia di Candia and Sauvignon Bianco. The wine matures for two years in barriques and tonneaux. Intensely fragrant bouquet with plenty of power and character, aromas of candied fruit, honey and brown sugar. These notes are reproduced with every sip with impressively brilliant precision and astonishing freshness. This rare wine (only 1,300 bottles were filled) matures for two years in barriques and tonneaux and is traditionally enjoyed instead of a dessert or with cantuccini. Very delicate. SUPERIORE.DE

Oro – golden name, golden essence. This passito is a real masterpiece, with its bright amber colour and copper reflections, visually announcing its precious concentration and depth. The grapes (100% Moscato Bianco) undergo a deliberate drying process: Harvested late and stored dry until December before undergoing fermentation – including malolactic fermentation and maturation for 24 months in new barriques. A complex process during which the wine matures to a balsamic, honey-saturated elegance.