Dried apricots, mango, dates and vanilla. Citrus preserves. Fruity aromas are enhanced by those of Darjeeling tea leaves, rose and mimosa flowers, ginger and sesame.
Description
Classification: D.O.C. Moscato di Noto Grape varieties: 100% Moscato Bianco First years of production: 2003 Number of bottles produced: 90.000 Production Area: Noto (SR) Name of planting of wineyeard: Buonivini -1999 Altitude: 60 metres above sea level Yield per hectare: 50 .li; 1,1 Kg. per vine Training system: Vertical trellis and spur pruned cordon Planting density: 4.500 vines/hectare Harvest period: 25th of August, followed by 40 days overmaturation Vinification:The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with selected pure yeast. Fermentation and ageing in stainless steel tanks. Fermentation equipment: Stainless steel fermenters Fermentation Temperature: 15° C for 15 days, then up 20 °C Bottling period: First half of March Duration of fermentation: 120 days Alcohol Content: 9,50 % vol . Total Acidity: 9.50 PH: 3.30 Ageing Potential: Long, as for all sweet wines. Improves with time. Soil Type: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay.
