Colour Golden yellow Nose Captivating fruity aroma (pear, orange peel, dates) Taste Muscatel flavouring, with hints of honey, dried and candied fruit, intense and aromatic Pairings Almond pastry, pistachio, Sicilian walnut, ricotta cheese sweets Classification D.O.C. Moscato di Noto Grape variety Moscato di Noto Soil Limestone with fine texture “terra ianca” Size of Vineyard 2 ha Age of Vineyard Planted in 2003, 2006 Growing method Cordon training (5,500 vines per hectare) Altitude above sea level 44m Esposure South-west Yield per hectare 60 quintals Agriculture Organic, herbicide free; free from chemical treatment or synthetic fertilizers; pesticide treatments limited to low doses of copper (25% of the approved dosage REG 2092/91), sulfur and propolis; fertilizing limited to biodynamic preparations, fine pruning of grasses and legumes and green manure Vinification technique The grapes are dried on racks placed in the sun, vinified in steel tanks at controlled temperature with the skins. No addition of sulfur. Naturally fermented by indigenous microorganisms Ageing In steel, bottled in the Spring following the harvest Production facilities 5,000 https://www.marabino.it
Colour Golden yellow Nose Captivating fruity aroma (pear, orange peel, dates) Taste Muscatel flavouring, with hints of honey, dried and candied fruit, intense and aromatic Pairings Almond pastry, pistachio, Sicilian walnut, ricotta cheese sweets Classification D.O.C. Moscato di Noto Grape variety Moscato di Noto Soil Limestone with fine texture “terra ianca” Size of Vineyard 2 ha Age of Vineyard Planted in 2003, 2006 Growing method Cordon training (5,500 vines per hectare) Altitude above sea level 44m Esposure South-west Yield per hectare 60 quintals Agriculture Organic, herbicide free; free from chemical treatment or synthetic fertilizers; pesticide treatments limited to low doses of copper (25% of the approved dosage REG 2092/91), sulfur and propolis; fertilizing limited to biodynamic preparations, fine pruning of grasses and legumes and green manure Vinification technique The grapes are dried on racks placed in the sun, vinified in steel tanks at controlled temperature with the skins. No addition of sulfur. Naturally fermented by indigenous microorganisms Ageing In steel, bottled in the Spring following the harvest Production facilities 5,000 https://www.marabino.it
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