What: From hand-picked Moscato grapes left to dry in the sun
Why: For those who love to surprise
Perfect with: Aperitif. For dessert or meditation
What: From hand-picked Moscato grapes left to dry in the sun
Why: For those who love to surprise
Perfect with: Aperitif. For dessert or meditation
Italy
FEUDO AGRICOLO RUDINI' - C.DA CAMPO REALE SNC 96018 PACHINO (SR)
Passito di Noto is made using Moscato or Zibibbo grapes, cultivated in a favourable Mediterranean climate with calcareous and volcanic soils, which contribute to an ideal environment for growing grapes. The particularity of this wine lies in the drying process of the grapes. Thus, the Moscato grapes are harvested by hand when they are ripe and healthy, and then left to dry in the sun on mats or trellises, for a period that can vary. This drying process allows the grapes to concentrate their sugars and aromas, giving the wine its characteristic sweet and complex flavour. A fine example is this Scaramazzo, proposed by Feudo Agricolo Rudinì, and produced with grapes from the company's vineyards in Pachino, Rosolini and the province of Syracuse. Straw yellow in colour, the nose reveals a delicate aroma of Muscat, with distinct hints of ripe fruit. In the mouth it is pleasantly sweet, characterised by an intense aftertaste with notes of candied fruit. Its balanced structure and fresh natural acidity that counteracts the sweetness make the wine harmonious and pleasant to drink. Passito di Noto is often served as a dessert or meditation wine, but can also be paired with hard cheeses and foie gras dishes. It is also suitable as an aperitif.
Long before the advent of the cherry tomato, the Pachino area was characterised by the green expanses of bush-trained vineyards. And the story of Saro Di Pietro, the 'cantiniere', founder of the Rudinì winery, is linked to this very land. In 1969, Saro was a must seller. As a taster, sitting at the 'scagno' in the central square of Pachino, he judged the musts of local winemakers which, once 'promoted', could take the road to northern Italy where they were used to enrich local wines. In 1972, Saro Di Pietro bought the Rudinì palmento from Count Corrado Moncada di Paternò and built a modern wine cellar there, focusing everything on Nero d'Avola. A more than apt choice, we might say today.... After all, Pachino has always been considered the cradle of Nero d'Avola and an area of origin of great red wines. An area that enjoys absolutely unique pedoclimatic conditions. Located at the southernmost point of Europe, at the southernmost tip of Sicily, facing the Mediterranean and the African coast. Rudinì draws its grapes from over 200 hectares of the most qualified vineyards around Pachino. In addition to the prince of Sicilian wines, Nero d'Avola, the Rudinì wine range includes Chardonnay, Inzolia, Syrah and Merlot. International grape varieties that have, however, found an optimal habitat in Sicily.
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