The color is pale yellow with golden shades. The fragrance is intense with melon and mango fruity aromas, with floral notes. The taste is soft with a balanced sweetness and a typical sapid ending.  

Brunnenhof – Mazzon, Egna, Bz

This wine is obtained from grapes surmaturated in vine and from late grape harvest (November) where the production is about 36-40%. The result of this process is a nectar with jam fragrances, complex aromas of barrique and high presence of sugar that all blend to guarantee a strong scents product. 

Anna Berra – Friuli

Vino Santo Trentino always deserves much attention, some papers date back to 1500s; it is obtained 100% from Nosiola grapes, which develop in the Lakes Valley. A typical Mediterranean climatic island that, thanks to the presence and perseverance of Ora, allows a good conservation and the long drying of the grapes until the Holy Week, when it is pressed. From 1 quintal, usually 18 liters of most with high presence of sugar can be obtained. After 4/5 years spent in steel and small durmast barrels, essential to reach the right balance between sugar and alcohol, Vino Santo is bottled. 

Francesco Poli – S. Massenza, Tn

Moscato Rosa is a particularly vigorous variety, the production is about 20 quintals of grapes for each hectare. The vigor of the plant causes, during the blossom, the floral abortion, leading to a drastic reduction of the grapes production. This result is further reduced because of the drying of the grapes, whose goal is to obtain a bigger concentration of sugar. 

Zeni – Grumo S. Michele a/A, Tn