Moscato passito di Saracena
Technical info
PROPERTIES | DESCRIPTION |
---|---|
WINE NAME | Moscato passito di Saracena |
GRAPES | Guarnaccia 50% and Malvasia 50% (grapes from which you get the must). Moscatello di Saracena from 15 to 30 Kg per each must hl and a small percentage of "Adduroca" (dialect word that refers to an aromatic and very scented type of grape). |
TYPE OF ENVIRONMENT | Red clay |
PRODUCTION AREA | Saracena, c.da Rinni |
VINEYARD ELEVATION | 350m s.l.m. |
REARING SYSTEM | Spurred cordon |
PLANTING DISTANCE | m. 2,50 x m. 1,00 |
NUMBER OF STUMPS PER HECTARE | 4600 |
HARVEST TIME | First decade of October |
ALCOHOLIC STRENGTH | 14° |
IN THE VINEYARD | organic farming with Bioagricert certification, use of dung and green manure |
FERMENTATION | in steel tanks with local yeast |
AGING | in steel tanks for at least 7 months; in bottle for 6 months before commercialization |
SERVING TEMPERATURE | 12° |
VISUAL EXAMINATION | amber yellow |
EXAMINATION BY TESTING | sweet, cool, vast, embracing, persistent with apricot, fig, date and candid orange scents. |
OLFACTORY EXAMINATION | intense, very persistent, subtle with apricot, dried figs, exotic fruit and candied orange peel aromas. |
VINIFICATION | The Moscato di Saracena is a delicious and refined meditation passito wine that, as it is only produced in this area with a very old procedure, requires a separate vinification of the moscato grape, which is obtained from the local vine and from other grapes. The must obtained from the vinification of the malvasia and guarnaccia grapes is concentrated to increase the sugar content, while the aroma and the particular taste derive from the moscatello grape, picked and dried some weeks before the harvest. The moscatello and adduroca dessicated grapes are selected, manually pressed and then added to the concentrated must (first pressing). After a long and slow fermentation we have an amber yellow passito with gold reflections, with an intense aroma and with a honey, dried figs and exotic fruit flavour. |