Malvasia Moscata has long been present in the hills of Monferrato but was confused with Moscato di Canelli, as the two share the classic Muscat aroma. In 2014, Fede and his brothers planted 0.5 of a hectare with an eastern exposure to guarantee good acidity and a slow ripening. Vinification is done with 30% maceration on skins for 15/20 days, after which the wine remains in cement tanks for 1 year. This is their first vintage of the wine and strikingly well made. Skin contact performs a great textural role and quietly weaves in with the aromatics of the wine. Tiny quantities are made and we are very proud to be showcasing this wine in Australia!