Product story told with

Moscato Di Scanzo

D.O.C.G.
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Our family has been a witness for four generations in the production and preservation of this rare and precious wine. Our first bottle was produced in 1894. Since then we have given a new interpretation to this wine at each harvest, where the same wine gives us different sensory experiences of great pleasure, enclosing in the glass the best expression of our territory and the work of men.

Origin

Scanzorosciate

Producer

De Toma Wine

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The Supply Chain

Scanzorosciate

STEP 1

Vineyard

Exposure: South

Age: 40-50 years old

Planting areas: 3000 plants / ha

Pruning: Espalier / guyot

Yield per Hectare: 50 quintals

Our vineyards are located in one of the most suitable areas for production, where a particular microclimate gives the grapes a rich and unique organoleptic heritage.

Scanzorosciate

STEP 2

Harvest

Mode: Manual

Best months: Mid October

The grapes are harvested in small boxes with personnel specialized in the selection of the best bunches that will be placed in drying.

Scanzorosciate

STEP 3

Drying

Duration: 35-40 days

The drying is carried out for a period of about 35/40 days and the grapes are placed both on racks and in small dedicated boxes.

Scanzorosciate

STEP 4

Vinification

Duration: 13-15 days

The vinification takes place for about 13/15 days with temperature control and daily pumping over to extract the best tannins from the skins.

Scanzorosciate

STEP 5

Maturation and refinement

Duration: 2 years in steel 6 months in bottle

Container: Thermo-controlled steel barrels

The wine is aged exclusively in thermo-controlled steel barrels for a minimum period of two years. Its organoleptic characteristics of native wine are thus preserved without alteration. It ends its refinement in the bottle for a period of 6 months.

Scanzorosciate

STEP 6

Bottling

Period: June

Bottles Produced: 4000

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