| 歷史 |
Moscato di Saracena is a refined and delicious raisin wine for meditation. Produced only in this town with a very ancient procedure, it involves the separate vinification of the Moscato grapes, obtained from the native vine and other grapes. The must obtained by vinifying the malvasia and guarnaccia grapes is concentrated to increase the sugar content, while the special aroma and taste come from the moscatello grapes, which are harvested and dried a few weeks before the harvest. The dehydrated moscatello and adduroca grapes are selected, crushed by hand and then added to the (first pressing) concentrated must. After a long, slow fermentation, the result is an amber-yellow passito with golden hues, with an intense aroma and flavour of honey, dried figs and exotic fruit. |
| Location |
Saracena, Rinni land-district |
| 系統 |
Spurred cordon. Planting size m. 2.50 x m. 1.00. |
| 收成 |
First 10 days of October. |
| 生產技術 |
Organic farming (manure and green manure). Grapes: 50% Guarnaccia and 50% Malvasia; 25 kilos of Moscato and Duraca every hL of must. |
| 釀造 |
Fermentation in steel with native yeasts. |
| 陳年 |
In steel for at least 7 months; in bottle for 6 months before marketing. |
| 匹配 |
Moscato di Saracena is, of course, an excellent accompaniment to dry pastries, such as almond paste, the typical bocconotti made of short pastry with orange marmalade, etc., and to fruit salads, exceptionally strawberries left to macerate with Moscato, lemon and sugar. In our tastings, we successfully combine it with dried figs in their many variations (the recipe that sees these fruits stuffed with almonds, walnuts and lemon peel and baked in the oven is an old one), and with sultana panicelli (small bundles of zibibibbo grapes flavoured with citron peel, wrapped in leaves of the same citrus fruit and dried in the oven). Particularly tasty is the combination with cheeses, including pecorino cheeses that are not overly mature (we recommend tasting them with honey or jam) and blue cheeses. |