Moscadello DOC CAMIGLIANO

The wine: produced from vineyards planted with Moscadello in an area whose unique microclimate encourages the growth of the "noble rot." Production is extremely limited, and varies between 5 and 12 hectoliters/hectare.
Soil characteristics: Lime, with a high percentage of clay.
Planting density: 5,000 plants per hectare.
Cultivation method: buttressed string.
Vines: 100 percent Moscadello.
Wine making technique: the grapes are harvested in stages to ensure that the only clusters (or portions of clusters) that are picked are those that have the most flavor thanks to the sun and botritys. They are then pressed, fermented in barrels and stirred.
Refining technique: About seven months in barrels, six months in the bottle.
Aging potential: the wine expresses its sensory characteristics within a year of being placed on the market and improves in the bottle over a number of years.
Conclusion: Extremely intense, complex and lively, it has a different mood than the usual great Montalcino "terroir."
As early as 1400, Francesco Redi, of the Accademia della Crusca, in "Bacco in Toscana (Bacchus in Tuscany)" thought very highly of this wine, "...of the lovely, the divine Moscadelletto of Montalcino..." Today its production comes from grapes harvested one cluster at a time - infused with the "noble rot." The wine is aged in the cellar in French oak casks for several months to produce that hint of bitterness that makes it similar to some sauternes.
This wine should be sipped slowly at the end of a meal, with a dessert of pasta dura, or even spooned over custard (Sunday).