A simply remarkable passito that ranks as one of Italy’s best. When Ezio’s Moscato grapes are fully ripe he cuts the shoot which connects the bunches to the vine, leaving the fruit to wither, dangling in the autumn sunshine for a couple of months. The grapes are then pressed immediately and transferred to old barrels where they rest for four years. Ezio’s patience in both the vineyard and cellar yields a wine of unusual complexity. From a cooler year, this is incredibly energetic, the pristine fruit tempered by vibrant acidity, saltiness and spice.