Sicily is a land of sweet wines in every corner; different styles and varieties. In the opinion of many, Moscato -
or rather Moscati - is the original grape; for others, the BIBLINO from Syracuse - the first wine described in Sicily -
was the father of the current Moscato Passito di Noto. An ancient wine that becomes current, thanks to a
modern drying system.
A viticulture according to the criteria of sustainability and organic combined with careful,
respectful winemaking that protects the aromatic profile.
Explosive aromas of exotic fruit, jasmine, candied citrus, it is at the same time complex but
easy to love. The ideal companion to the great Sicilian tradition of sweets and ice cream.

Noto DOC
100% Moscato Bianco
SOIL TYPE: soils composed of calcareous
marl, abundant and small skeleton; fine texture with a light-colored clay fraction.
ALTITUDE: 40 meters above sea level
YIELD PER HECTARE: 90 quintals of fresh grapes before
drying.
TREE SYSTEM: espalier with Guyot
pruning system.
PLANTING DENSITY: 5,050 plants per hectare
CULTIVATION METHOD: according to the
organic farming criteria and the SOStain® protocol;
grassed soils with broad beans, vetch and spontaneous flora
to increase the organic substance and the
nitrogen content, promoting the vitality of the
soil microfauna; phytosanitary defense with
sulfur and copper in minimal quantities; fight against
phytophagous insects with beneficial insects, sexual disruption and
application of natural tonics such as zeolite,
kaolin and plant extracts.
HARVEST TIME: August 23-28.
VINIFICATION: the grapes were harvested by
hand, in crates weighing between 5 and 6
kg, which were transported to a cell, where
the drying phase began, at
controlled temperature and humidity (21 °C and below
75% relative humidity). For five weeks,
the crates were checked daily and
moved weekly, until reaching
a 42% weight loss. At this point, the
grapes were transported to the cellar still in
crates, the bunches passed through a selection
table, to identify any unsuitable grapes, to then go to the press.
The must thus obtained was kept at 6 °C,
in stabulation with the total lees, for 15 days.
At the end, the fermentation of the
clear must began, which after 45 days reached
the ideal sugar/alcohol balance; at that point,
with the help of the cold, we stopped
the fermentation activity; subsequently, we
patiently waited a few months before
bottling.
BOTTLING: June 2024.
ALCOHOL CONTENT: 12% vol.
RESIDUAL SUGARS: 170 g/l
TOTAL ACIDITY: 7.75 g/l
PH: 3.38
AGEING CAPACITY: long; like all
sweet wines, time works for it.
BOTTLE SIZE: 0.50 l, 1.5 l
BOTTLE WEIGHT: 500 g (0.50 l)
CLOSURE: single-piece natural cork.
TASTING NOTES: Sicilian sweet wines are
timeless classics; very different from one
corner of the island to another. The drying process of about
a month and a half at moderate temperatures
develops enzymatic processes that determine
an extraordinary complexity of aromas. Therefore
ripe medlars, dried apricots, chestnut honey,
rose petals, papaya and quince.
PAIRING: a grape variety that in its
raisin form prefers dry desserts, possibly
enriched with some fruit with a prominent acid note.
Modica chocolate is also good in its
different versions; a perfect match with
any preparation based on almond paste.
Ideal with desserts based on ricotta cream, such as
cassata or cannoli.