Allemanda is a baroque opening dance, and we imagine this version of Moscato Bianco, as a perfect aperitif wine. It has no sugary residues, an enhanced aromatic profile and is a pleasure to drink. The vines are cultivated according to the criteria of sustainability and organicity, and together with careful vinification, respecting and protecting the aromatic profile, have made it possible to produce, even in the southernmost part of Sicily, a white wine with aromas which carry us back in time.
Territories & Wineries
Sicilia Noto D.O.C.
100% Moscato Bianco
|2021||Guida essenziale ai vini d'Italia di Daniele Cernilli (Doctor Wine)||93|
|2018||Wine Advocate Robert Parker||90|
|Decanter World Wine Awards||84|
|Muscats du Monde||Bronze|
|Muscats du Monde||Silver|
|Wine Review Online||90|
|Wine Advocate Robert Parker||86|
Above sea level
4.500 plants per hectare
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
Best appreciated when young