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

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Syracuse Passito wine and datasheet

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The Syracuse Passito 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 Passito
Standards for cultivation:
- Maximum production per hectare     Ql / ha   85.00
- Title alcolom.Vol. minimum natural      Vol  13.50%
Standards for winemaking:
- Maximum yield of grapes / wine    50%
- Maximum production wine hl / ha  42,50

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: 16.50% Vol at least 13% Vol held;
Acidity: minimum total acidity 4 g / l;
Extract: dry extract at least 18 g / l.


Scheda Tecnica Tipo del "Siracusa Passito Silenòs D.O.P."

Producer

Azienda Agricola Blundo Gaetano

Winemaker

Alonso Elio - Catania

Wine denomination

Siracusa Passito "Silenòs"

Type of  wine

Controlled Denomination of Origin

Grape harvest

2012 ....

Alcoholic strenght

14,00 ÷ 15,00% vol

Total alcoholic strenght

18,00 ÷ 23,00 % vol

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

Exposure

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.  60

Maximum profit per grape

Kg.  1,1626

Treatments in vine and they frequency

driven struggleed

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

5 months in steel - 5 months in bottle

Use of solforosa - solfitaggio

Contains solfiti 40/50 g/hl total

Use of filterings and clarification

Filtering to cardboards and cartridge

Increase of the alcoholic degree

No

Use of leaven

Selected leavens

Concentrated must use

No

Use of  additives

No

Use of yeasts

use of selected yeasts


Organoleptic characteristics of
"Syracuse Passito wine Silenòs 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: Passito compared to Moscato, Already as a young exhibits a greater organoleptic complexity of the three components. An excellent dessert wine, always presents considerable freshness of the nose and drink, while as the years went developed a greater complexity of aromas and flavors that make it rise to 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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