The first textbook on agronomy “De Re Rustica” comes from Columella, who lived in the 1st century AD. He At that time, described the - very special - “process” for Production of a great sweet wine, the Moscato di Saracena. This now Well over two thousand years of tradition is still alive today although barely noticed so far. Instead of his third phase of life on cruises and Luigi Viola remembered spending time playing cards The days when, as a child, he harvested his grandparents help and at the big wine-making festival was allowed to be there. Scents from childhood remain yes Remembered for a lifetime, especially when they like So incomparable and stunning at Moscato di Saracena are. And this is how Luigi deals with the vines today of his ancestors and won the highest with the 2007 Awards that an Italian wine will ever win Can: Wine of the Year from the Gambero Rosso wine guide. What Columella described two thousand years ago and still is valid today, it goes something like this: The main variety is Moscato, a local grape variety that is called that but apparently is not identical with the commonly known Moscatorebe. The other two varieties are guarnaccia (related to Grenache blanc) and Malvasia. These two are harvested at high ripe and immediately pressed and the Sweet must is cooked in large copper basins until it is About half has been reduced (boiled down). However, after harvesting, the Moscato grapes become Dehydrating suspended in well-ventilated rooms, a process of lasts a few weeks. Once shrunk enough, Berry by berry removed from the stems. These are given to concentrated must was added and left to ferment. The Fermentation is very slow in the presence of so much sugar goes ahead and lasts a few months. Luigi Viola extracts 6000 vials from its 3 hectares (50 cl). Each has captured an exotic world that In a beguiling way to those from One Thousand and One Nights Reminds.