I just tasted a sample of this wine with our national sales team earlier this week, and it elicited a lot of oohs and aahs. It is certainly a unique creation, and perhaps a first in the wine world. Massimo Padova of Riofavara took his indigenous Moscato grapes from the Val di Noto in southeastern Sicily and used them to craft a bonedry white. (The area is known for its sweet wines.) Noto’s terroir consists of an arid plateau of white limestone, so imagine what dry Muscat grown in these conditions tastes like: an herbal infusion with exotic fruit and a dry, chalky finish.
|Blend:||Moscato di Noto|
|Appellation:||Moscato di Noto|
|Vineyard:||Planted in 2004, 1.8 ha|
|Aging:||Wine is aged in stainless steel for 6 months and then in bottle for 3 months|
One of the newest additions to our portfolio is Kermit’s first Sicilian producer: the Riofavara estate, which is on the southern tip of this legendary island. The Padova family has tended vines here for almost a century, but only in 1993 did they begin bottling their own wine. Just a few years later, Massimo Padova took over the estate along with his sister Marianta, their cousin Antonella, and Massimo’s wife, Margherita. This energetic young team has worked tirelessly over the last dozen years to build a new winery and hone production techniques, resulting in an impeccable expression of the land they prize so highly.
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174