Nero d'Avola and Moscato: the wine excellences of the Val di Noto

In the section of the Strada del Vino del Noto Valley, They are enclosed by stone walls typical of the countryside and the Sicilian peasant tradition, thrive citrus, carrubeti, olive and almond groves. who, where time is marked by the rhythms of the harvest, the vineyards of grapes Moscato e Nero d'Avola and the ancient millstones have a living memory of the precious gift - the cultivation of vines - that the Greeks, at the time of colonization, distributed funds to Sicily. Fu, indeed, in the territory of the Val di Noto which the Greeks spread the breeding of plants with screws to "sapling".

It was the ancient Greeks to introduce the form of erect shrub cultivation, and the two most important grape varieties: Nero d'Avola and Moscato. Only a small part of production is vinified like Doc. The harvest is predominantly handmade, the soil is calcareous, the dry weather.

The wine-growing areas of greater prestige are: Buonivini, Burgio, Bufalefi, Baroni, Bimmisca, Agliastro, San Lorenzo, San Basilio, Timponazzo.

In these areas, where all the work of a year revolved solely around the vine and the grape harvest, It is well etched in the memory of the inhabitants history, the tradition, i riti, gestures and anecdotes about wine and the millstones.

The latter have been restored to become a wine museum, as the ancient millstone of Rudinì Marzamemi. The winery was built by the Marquis of Antonio Rudinì from 1897 and he represented the beginning of the '900 one of the most advanced plants for the production of wine, with a pumping system and ducts that carried the wine to near port of Marzamemi.

The wineries are all medium and small size, some of the new settlement and many linked to the ancient family tradition of "making wine". All, however, help to tell a story that unfolds between innovation and tradition, in accordance with the ancient techniques of working of the grapes and grape musts.

Moscato di Siracusa

In Syracuse, from white Muscat grapes it is produced Moscato di Siracusa, prized sweet dessert wine: the studies and discoveries by Saverio Landolina Nava him as the most ancient wine of Italy, that Pollio O Biblino already known and appreciated in antiquity.

Archaeologist and winemaker Saverio Landolina Nava 1800 He has brought the ancient Moscato di Siracusa "Pollio", obtained from grapes Biblia introduced ancient Thrace by King Pollis, who became tyrant of the city. Therefore, going back to the VIII-VII century A.C., Moscato di Siracusa could be considered the oldest Italian wine.

Over the centuries it was also appreciated abroad by the famous "Sun King" Louis XIV, that sent its ships to stock up in the port of Ortigia, and travelers on the Grand Tour of the 19th century as Alexandre Dumas.

The Moscato di Siracusa DOC was recognized in 1973 and it is produced exclusively in the territory of the municipality of Syracuse.

This wine is made from white Muscat grapes undergo a slight withering. It has golden color with old reflexes ambracei, characteristic delicate aroma and sweet taste velvety and pleasant. E’ a dessert wine that accompanies small pastries, sweet almond and white fruit tarts. It should be drunk in small glasses at a temperature of 10- 12 °C .

Nero d'Avola

The territory of Avola, Pachino and Noto is the home of the red wine: Here the vines to thrive Nero d'Avola, from which fine red grapes produces this particular and full-bodied Sicilian wine.

A special mention goes to Nero d'Avola , also called "Calaurisi" and for that reason believed by some of Calabrian origin. In fact there are good reasons for regarding the origin of Syracuse. One hypothesis is that it derives from Kalaureia, island and cities of Greece, provenne from which the grapes Calauris. Still analyzing, This name comes from the union of "Calea", synonymous Sicilian "grapes" grapes "Aulisi", derived from the dialect name of the town of Avola "Aula".

Consistently ranked among the most valuable species of grapes to make wine, Nero d'Avola until the early 90's was only grown in the provinces of Siracusa and Ragusa. Today is definitely the most widely grown red grape in the Sicilian territory. For over one hundred years was "blending wine" par excellence because, Due to its structure and high alcohol content, It was marketed in France and northern Italy to give strength to the red wines, lack of color, structure and degree of alcohol.