SICILIA Ispica (RG) Val di Noto
Limestone, Clay, Marl
Vertical trellis with high spur pruned cordon
Moscato Bianco autochthonous called Moscato di Noto
Harvested by hand. Indigenous yeasts used. Low gobelet training and high trellising (according to the terroir of each parcel). Grapes are destemmed, followed by a light pressing. Fermentation at low temperatures in stainless steel tank. Fermentation lasts approximately 15 days. Wine is aged for 6 months on the lees in stainless steel. Wine is bottled in spring following harvested and a liqueur de tirage is added. Bottles age for 12 - 14 months as they undergo a second fermentation. Bottles are then disgorged, a small amount of liqueur d’expédition is added and re-corked. Bottles are aged for several more months before release to the market.
Deep ruby red color with light purple nuances. The bouquet is typical of the Nero d'Avola produced in this area, elegant and wild,...
Straw yellow colour leading to gold; intense aroma of ripe yellow fruit. The palate displays elegant, slightly mineral and fruity...
Straw yellow colour with nuances of pale green. White peach, yellow fruit and green tea aromas. The palate is subtle, well balance...
Ruby red color, with a dry flowers bouquet and fruity-spicy taste.
Deep ruby red color, fruity aromas with notes of dried flowers, dry and fresh on the palate, with a typical Sicilian balance
Yellow and golden, a sweet and elegant fruity taste characterised by dates, bergamot and plum aromas. The palate displays intens...