The history of Moscato may be called “typical,” due to its being representative and didactic of the migration of the vine, if we can call it that. Born on the shores of the Middle Eastern Mediterranean basin, it arrived in Italy along with Greek culture thanks to the colonization of Southern Italy, then Magna Grecia. But it is not the South that’s bound to its success. On the contrary, it was Duke Emanuele Filiberto of Savoy in the fifteenth century who went all-in on this wine, even banning the importation of French wines to allow the success and massive cultivation of Moscato. The tradition is alive today, though with some moments of difficulty. Indeed, Moscato d’Asti is one of the most famous and appreciated wines in the world. Another important harvesting center was the territory of Montalcino, so much so that the wine recalled by Francesco Redi in 1685, with words such as “Del leggiadretto/del sì divino/Moscadelletto/di Montalcino,” meaning Moscadello, is precisely produced from Moscato grapes. According to Wikipedia, its name derives from “muscum” (moss) due to its intense and sweet aroma, and in ancient times, a sweet wine was obtained by making the grapes wither. Today, from the Moscato Bianco grape variety, we obtain heavy, fresh, straw-yellow wines with an intense flavor, including, in addition to the aforementioned Moscadello di Montalcino and Moscato d’Asti, the Moscato di Siracusa, the Moscato di Cagliari and, of course, Asti Spumante, recently on the market with a dry version, which thus responds to the tastes and demands of the market. In this essay, we discussed Moscato Bianco, but the Moscato family is probably one of the most numerous in the world of viticulture, and today, among the varieties still cultivated in Italy, we can find Moscato Giallo, Moscato di Terracina, Moscatello di Saracena, Moscato Rosa, Moscato Nero di Acqui, Moscato di Scanzo, Moscato di Alessandria (or Zibibbo) and Moscato Selvatico.