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Moscato di Baselice


The grapes are harvested perfectly ripe, hung on strings and dried for about three months until January. A soft pressing, then the long fermentation, the maturation in oak barrels. The balance between juice and texture of tannins is perfect, the scent of apricot jam is penetrating, like the flowers of passion fruits. Read more

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Production area:

Baselice, Del Vecchio Marcellis estate


Marls, sandstones

Grape variety:

100% white muscat


Manual. Second ten days of September. After harvesting, the grapes are dried in the fruit cellar for approximately 30/40 days


The drying on outdoor drying racks lasts until Christmas. Cold pre-fermentation film maceration. Soft pressing and controlled temperature fermentation. Partial malolactic fermentation. One year in oak barriques. A year of rest in the bottle.

Organoleptic Description:

Golden yellow color with honey reflections. Aromas of ripe apricot, floral notes of ripe fruit on a broom background. Full and juicy in its minerality to the taste, fresh, long persistence.

Alcohol Content:





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