Sicilia Noto D.O.C.

100% Moscato Bianco

Allemanda is an opening baroque dance, as well as our Moscato Bianco. Dry, with intense scents of jasmine and citrus fruit, it is the fruit of the white and sun-drenched lands of Noto. A personal interpretation of an aperitif wine produced from indigenous aromatic grape varieties.


2016 Decanter World Wine Awards 84
Muscats du Monde Bronze
2015 James Suckling 90
Wine Spectator 88
Wine Enthusiast 90
Muscats du Monde Silver
2014 Wine Spectator 87
Jancis Robinson 15,5
2013 James Suckling 90
Wine Review Online 90
Wine Enthusiast 90
Wine Spectator 88
Wine Advocate Robert Parker 86
2011 James Suckling 90
2010 James Suckling 92




Above sea level



18°Average temperature


Farming system


Planting density

4.500 plants per hectare



Cloudiness 20%
Humidity 93%
Wind 1.5mh ↑

First Vintage


See vintages

  • 2012
  • 2013
  • 2014
  • 2015
  • 2016
  • 2017
  • The final judgment on the 2012 vintage is more than positive with peaks of excellence in Vittoria and Noto and in Menfi and Sambuca for the red wines.
  • The winter at Noto was very dry and even the spring had little rainfall. Because of this we thinned out the Nero d’Avola vines a little more than usual. Eventually the harvest was very cool and this has provided a full, dense and not particularly alcoholic Nero d’Avola. The Moscato is aromatic and distinctive.
  • A good harvest, especially for Moscato of Noto and for reasons that are easily understood. An overall vintage with low rainfall in winter and spring, as we are now accustomed to in the southernmost part of Sicily, but with a continuous series of decidedly cooler months than usual, and thus ideal for Moscato and also of help to Nero d'Avola. In Noto in 2014 the three crucial months for quality are once again among the brightest ones of the series being analyzed.
  • A super vintage in the south-east. Very good at Noto as well, where Nero d’Avola outclasses all and we expect an important vintage for Santa Cecilia. Moscato is less remarkable.
  • At Noto the year has also been dry. But thanks to the different soils and to the more ‘southern’ general nature of Noto’s Nero d’Avola, the results have been really good. Nero d’Avola has produced an enhanced aromatic profile from this harvest, in a very austere and intense manner. The Moscato has benefitted greatly from the cool summer, and in both the dry and ‘appassimento’ version, demonstrates varietal and aromatic qualities.
  • Here the year had less rain than heat. It was actually warmer than usual, which had more influence on quantity. The wines obtained are therefore rich and intense. The Moscato di Noto, harvested very early, preserves its particular aromatic characteristics.

Time of Harvest





Static decanting of the must after destalking and soft pressing; fermentation and maturation in stainless steel, at 15⁰C


Alcohol Content



Aging Capacity

Best appreciated when young

Tasting Notes
  • Eyes Eyes
  • Nose Nose
  • Mouth Mouth
Very clear yellow colour with green reflections.
Jasmine, rose petals, hibiscus, pink grapefruit and marine aromas; a poetic explosion.
In the mouth savoury and fresh, balanced and elegant.
The wine’s fragrant aromas enhance the soft-savoury contrast of the sea; voluptuous with a herring salad, kind with a Caprese salad, extraordinary with breaded prawns and shellfish or creamed tomato and lobster. Sunny and convivial, it exalts even further a Valencian paella, a fish couscous or pasta with sea urchins.
With Casa Planeta’s Kitchen
lolli con fave

Lolli with broad beans


Serves 4

For the pasta
500 g / 1 lb. 2 oz. durum
wheat flour, ground
salt to taste
For the sauce
1 kg / 2 lb. 2 oz. broad
beans from Modica
300 g / 11 oz. cabbage
1 celery stalk
1 onion
extra-virgin olive oil
sea salt to taste


Difficulty 1/5 | Preparation time 2 and 1/2 hours

Modica broad beans are cottoie, which means they have a thick skin but a mealy heart and a robust flavor. In a large, preferably earthenware pot, add the water, the sea salt, onion, celery and the cabbage. As soon as the mixture boils add the broad beans and let cook more than 2 hours until they are completely soft. Mound the semola durum flour on large wooden board. Make a well and add salt and enough water to absorb the flour. Rub the dough between your hands to make ropes.

Cut them into small pieces about 5 cm (2 in.) in length each. Press down on the strips with your index, middle and ring fingers, and then roll

to make the lolli. Set aside to dry for 1 hour. Use a glass of water to dilute the broad bean purée, which will by this time have hardened. As soon as the soup starts to boil, add the lolli and 4 tablespoons of extra-virgin olive oil. Cook for at least 12 minutes. When ready, remove from the heat and let the soup rest for 10 minutes. Serve piping hot.

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