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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.
|Blend:||Moscato di Noto|
|Appellation:||Moscato di Noto|
|Vineyard:||Planted in 1999, 1.8 ha|
|Aging:||Aged in stainless steel for 6 months and bottle for five months|
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