Berries & Moscato Castello del Poggio

This is so simple and so good! Put the cranberries or raspberries in the freezer for an hour.

Once they are frozen serve on a small glass (shot glass) with some Moscato Castello del Poggio. It looks great and it will keep your Moscato cold for a longer time.


Candy Corn Cocktail

CANDY CORNPerfect for Halloween!


  • 1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin*
  • 1/2 oz. Moscato Castello del Poggio wine
  • 3/4 oz. home-made citrus peel grenadine syrup**

Add all ingredients to a cocktail shaker with ice and shake very well.  Strain into a chilled cocktail glass.

Garnish: 3 candy corns

* to make Kettle Corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infused in an airtight container for approx. 24 hrs.  Fine strain kettle corn and re-bottle.  Store in fridge.

** to make grenadine syrup: for every 1 cup of pomegranate juice, dissolve 1 cup granulated sugar over stove top.  Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins.  Remove skins and chill syrup.



Peaches in Moscato with Vanilla Ice Cream


So easy! Wouldn’t you like to try some? Just add some Moscato Castello del Poggio to a bowl of peaches and top it off with a scoop of vanilla ice cream and some cinnamon.



Zonin USA, Inc.
3363 NE 163rd Street, Suite 606
North Miami Beach, FL 33160


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Fax: (786) 364-0289

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