Syracuse Moscato wine and datasheet - MOSCATI BLUNDO - MOSCATO DI SIRACUSA AULOS

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Syracuse Moscato wine and datasheet

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The Syracuse Muscat according
to the product specification


By Ministerial Decree of 14 October 2011, the designation of origin "Moscato di Siracusa" has already been recognized with Presidential Decree June 26, 1973 is amended in controlled designation of origin "Syracuse". With the specification annexed to the above-mentioned decree with DOC or D.O.P. , Protected designation of origin, are subject to the following types:

"Syracuse" Moscato (ex Moscato di Siracusa)
"Syracuse" Moscato Spumante
"Syracuse" Passito
"Syracuse" Nero d'Avola
"Syracuse" Syrah
"Syracuse" Red
"Syracuse" White


Syracuse Moscato
Standards for cultivation:

- Maximum production per hectare     Ql / ha   80.00
- Title alcolom.Vol. minimum natural      Vol  11.50%

Standards for winemaking:
- Maximum yield of grapes / wine    70%
- Maximum production wine hl / ha  56


Features consumer
Color: golden yellow more or less intense amber;
Odour: characteristic, fragrant muscat;
Taste: characteristic from dry to sweet;
Grade: Minimum total alcoholic strength by volume: 11.50% Vol (at least 9.50% Vol held for the sweet type)
Acidity: minimum total acidity 4.5 g / l;
Extract: dry extract at least 16 g / l.

Scheda Tecnica Tipo del "Siracusa Moscato Aulòs D.O.P."

Producer

Gaetano Blundo’s Farm

Enologo

Alonso Elio - Catania

Wine denomination

Moscato di Siracusa Aulòs

Type of  wine

Controlled Denomination of Origin
D.O.P.

Grape harvest

2005÷2013

Alcoholic strenght

12,00 ÷ 14,00% vol

Total alcoholic strenght

14,00 ÷ 18,00% vol

Dry extract deducted residual sugar

20,00 ÷ 40,00  g/litro

Wine growing zone and microzone

Contrada Frescura "Orecchio di lepre"

Vineyard area

hectare  1,5

Average density of grape

4300 grape for hectare

Land

Limoso franc

Exposure

South

Altitude

m. 75  s.l.m.

Year of installation of  the vineyard

1998

Cultivar

Autochthonus white Moscat vine 100%

Shape of cultivation

Speronato cord

Gem number for grape

10

Maximum profit per hectare

Ql.  70

Maximum profit per grape

Kg.  1,744  

Treatments in vine and they frequency.

Guided fight against grapevine downy mildew, powdery mildew and botrytis.

Modality  of grape harvest.

By hand with taken care of selection
of the grapes

Modality of tamping

Diraspa tamping

Modality of pressatura

Pressed soft

Time of maceration

18/20 hours to cold

Conservation of must and the wine

In tanks of stainless steel AISI 316

Time and modalità of sharpening

at least 5 months in stainless steel more
 5 months in bottle

Use of sulfur / sulphiting

in the various phases and total
well within the limits of the law

Use of filterings and clarification

Filtering to cardboards and cartridge

Increase of the alcoholic degree

No

Use of yeasts

use of selected yeasts


Organoleptic characteristics of
"Syracuse Muscat wine Aulòs D.O.P."


Visual test:
Clear, bright, crystal, golden, lightly amber coloured.

Olfactory test:
Fresh, fine and delicate scent, expresses the characteristic muscat aroma, together with sweet flowery scent of orange blossom and jasmine with a final touch of honey.

Gustative test:
Direct, harmonious, pleasant, with a strong alcholic strenght and a right amount of sugar left so as, none is more than the other. The taste of orange-blossom honey and the date come out with delicacy together with other essences on the pleasant taste typical of muscat wine. Well structured, it is an invitation to drink, to go over again  these sweet sensations.

Aging: The young muscat wine, dessert wine, has a predominant freshness of the nose and drink, and over the years developed a complexity of aromas and flavors that promote a great sipping wine.
Suggestion

It is a white, aromatic, sweet dessert wine, to drink preferably fresh, at around the 10°¸s12°Cs.

Pairings
:It goes well not only with Sicilian pastriers, but with all the most important and distinctive sweets.
It is also a wonderful "marriage" with strong soft cheese like "gorgonzola" and so that, or with strong seasoned cheese like "pecorino" ,"caciocavallo" etc…

…….. try it with roasted chestnuts!!


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