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2013 Moscato di Noto “Notissimo”


2013 Moscato di Noto  “Notissimo” Riofavara - Kermit Lynch Wine Merchant

The sunbaked white chalk slopes of Ispica, with palms, exotic Arabian architecture, and warm sea breezes, are the backdrop for this ambrosial nectar that has been produced and enjoyed here in some form for millennia. Simply divine is probably the best tasting note. Contrary to many of the darker, higher-alcohol, thicker Moscatos produced in Sicily—in Pantelleria and Lipari, for example— this one is fresh and vibrant, with great acidity and a dry, cleansing finish. It is not fortified or made from dried grapes. Think Vouvray Moelleux or Jurançon in terms of balance, yet with uniquely Sicilian flavors. The fruits, spices, and perfume are unlike anything you’ve ever tasted. Enjoy Notissimo poured over a bowl of fresh fruit, with a fruit tart, or sip a chilled glass solo as dessert.

Dixon Brooke

Vintage: 2013
Bottle Size: 500mL
Blend: Moscato di Noto
Appellation: Moscato di Noto
Country: Italy
Region: Sicily
Producer: Riofavara
Winemaker: Massimo Padova
Vineyard: Planted in 1999, 1.8 ha
Soil: Chalk, Limestone
Aging: Aged in stainless steel for 6 months and bottle for five months
Farming: Organic (certified)
Alcohol: 12.5%

More from this Producer or Region

About Sicily

Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.

While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.

Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.

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Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.

Inspiring Thirst, page 236


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