From vines up to sixty years old planted on steep hills lined with chalk. 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 wild fermented in wooden casks. Fermentation can last over a year and the wine spends a minimum of three years in old barrels before release. Ezio’s patience in both the vineyard and cellar yields a wine of unusual complexity. This is incredibly bright and vibrant, its sweetness tempered by vibrant acidity, spice and a saline touch from those chalky soils.