Muscat Wines of Italy

In the 2010 Muscats du Monde International Wine Competition an Italian Muscat was listed in the Top 10 Muscats for 2010:

  • Moscato di Terracina Doc Amabile "Templum" 2009 (Cantina Sant'Andrea)

Muscat vines and wines are found throughout Italy usually producing light wines with distinct aromas. The basic wine styles made are spumante (sparkling), frizzante (half-sparkling), and sweet dessert wines, some of which are fortified. Muscat Blanc a Petits Grains, known as Moscato Bianco in Italy, dominates Muscat production. In the northwest known as Asti Spumante and Moscato d'Asti, it is the foundation of the sweet sparkling wine industry. Other forms of Moscato Bianco can be found throughout Italy especially in the Trentino Alto-Adige area. In the south, the wine produced from Moscato Bianco is richer and sweeter. Southern Italian Muscats can be produced in the passito style (wine made from grapes that have been dried to concentrate their juice) and sometimes are fortified.

Other Muscat grapes used to make wine are:
Muscat of Alexandria called Zibibbo (Most well known for the production of Sicily's famous Passito di Pantelleria.)
Moscato Rosa used to make light sweet wines especially in the Fruili-Venezia and Trentino-Alto Adige regions.

Moscato Bianco, known as Muscat Chambave or Chambave, is made into exotic fruity wines that can be either dry or sweet called Chambave Muscat or Nus Muscat. (Chambave and Nus are geographically designated DOC sub-zones.) Passito di Chambave is also available in very limited production

Muscats are widely produced, sometimes in a passito style.


  • Cantine Viola
  • Moscato Passito Calabria IGT
  • Luigi Viola
  • Moscato Passito 2007 (Winner Tre Bicchieri Award 2008)

A small amount of Moscato is produced in this region.

  • Lini 910
  • Moscato Spumante

Moscato Rosa is used to produce a lightly sweet wine.


  • Jermann (Vigna Bellina)
  • Moscato Rosa
  • Marco Felluga
  • Moscato Rosa

There is a variety of Moscato wines made in this region: passito, spumante and fortified sweet wines.

La Brugherate

Moscato di Scanzo
A rarity from Bergamo. A tawny dessert wine.

Moscato Blanco grapes are cultivated from the Asti area south into the Barbaresco zone.

Asti Spumante
Also known as Asti , a justly famous sweet sparkling wine made around the town of Asti. Low in alcohol with the flavors of ripe green grapes and sugared almonds.


  • Bera
  • Bonardi
  • Cinzano
  • Contratto
  • Fontanafredda
  • Gancia
  • Martini & Rosso

Moscato d'Asti
Made from the same Moscato Bianco as Asti and in the same region. It is less fizzy than Asti with a fresh citrus taste. Many wine drinkers consider it to be superior to Asti Spumonte.


  • Bera
  • Ca d'Gal
  • Cascina Castle't (Maria Borio)
  • Cascina Fonda
  • Caudrina
  • Ceretto ( I Vignaioli di Santo Stefano)
  • Chiarlo, Michelle. NIVOLE. Increasingly famous winery
  • Il Falchetto
  • La Spinetta
  • Rivetti
  • Saracco Paolo. One of the top producers.
  • Scagliola
  • Soria.
  • Cascinetta.

Moscato Naturale d'Asti
Still or only slightly fizzy. Drink young.

Moscatos di Strevi
Straw yellow in colour with musky, grapey perfumes Produced in a sparkling form or as a passito wine.


  • Banfi (Sparkling)
  • Domenico Ivaldi, Casarito (passito wine)
  • Loazzolo
  • A sub DOC within the Asti zone produces Moscato wines in the passito style.

Other passito producers include:

  • Batasiolo
  • I Vignaioli di San Stefano Belbo

Moscato di Trani

A rare Muscat that takes its name from the Trani viticultural zone in the province of Bari. Moscato di Trani is made almost exclusively from Moscato Bianco grapes.

Sardinia produces a number of fortified Moscato wines

It is the custom to drink Moscato wine on April 13, the feast day of St. Martin.

Moscato di Pantelleria DOC)
Moscato has been made on the island of Pantelleria for centuries. It has been described as being delicate with a sweet, enticing flavor.

Moscato Passito di Pantelleria (DOC)
Made from Zibibbio grapes (Muscat of Alexandria). The traditional way to make passito wines involved picking the grapes and placing them on a mat. They dry in the sun during the day and are covered at night. As the grapes dehydrate, their juice becomes increasingly sweet.

Moscato di Noto (DOC)
Produced in limited quantity this wine was developed in the Experimental Winery in Noto, a commune in Syracuse with the objective of developing a quality Moscato wine that could be drunk young.

Moscato di Siracusa (DOC)
An ancient Sicilian wine that has not been in production since 1983.

Most of the sweet wines are Muscats either Moscato Rosa (Rosenmuskatateller) or Moscato Giallo (Goldenmuskateller) which may have been brought north from Sicily in the late 19th century. In order to make sweet wine the grapes are harvested late in October. Moscato Rosa Is characterized by an aroma of roses. Some versions are fortified.

Moscadello di Montalcino (DOC). Moscadello, the original strain of Muscat in Montalcino, is making a comeback. The wine is soft and delicate and should be consumed within a year of the harvest.

Fior d'Arancio Moscato
Wine from Colli Euganei with a light yellow color and citrus scents produced in spumante or passito versions.
Moscato Giallo
Produced close to Lake Garda