Harvesting is not the finish line, but the beginning of a new metamorphosis. While in the vineyard Moscatello degli Orti braves the sun and the steep slopes, in the cellar it enters a realm of silence, cold, and patience. Here, our philosophy is simple: intervene as little as possible to allow the vintage to express itself in its purest form.

The journey begins with a second selection. Every cluster arriving from 'Isola Manente' is inspected one last time. We bring only perfectly healthy grapes at their ideal ripeness to the press (we still use grandpa's press): this is the only way to achieve that bright, golden hue that shines in the glass, without the need for forced clarification.

We strive for an extremely gentle pressing. We do not seek quantity, but rather the soul of the must. Extracting the juice with such delicacy allows us to preserve the aromatic integrity of the vine, avoiding the release of bitter tannins while keeping the natural elegance of the valley, the sea and the Mediterranean scrub scents perfectly intact.

Moscatello  degli Orti is an aromatic variety, and its scents are fragile. For this reason, fermentation takes place at strictly controlled temperatures. Cold is our greatest ally: it slows the process, allowing the notes of white flowers, citrus, and thyme to bind permanently to the wine, creating a bouquet that will endure over time.

After fermentation, the wine rests on its "noble lees." During these months, the Moscatello degli Orti "dresses itself": it gains structure, complexity, and that savory, mineral trail that is the signature of our terroir. We are in no hurry; the wine itself tells us when it is ready to meet the bottle.

Once in the bottle, Moscatello degli Orti rests for a few more months in the darkness of the cellar. This final step ensures that all components - acidity, alcohol, and aromas - merge into a perfect balance, ready to be revealed at the very first sip.