Sicily is the land of sweet wines in all its quarters, with different styles and varieties. In the opinion of many people Moscato – or perhaps the ‘moscati’ – is the original grape, for others the Biblino from Syracuse, the first wine described in Sicily, was the father of the present Moscato Passito di Noto. This is an antique wine which has become modern, thanks to a new system of drying. Explosive aromas of exotic fruit, jasmine and citrus fruit are complex while at the same time much enjoyed; the ideal companion for the great Sicilian tradition of sweets and ices.
Full of dried apricots, mango, orange peel, medlar, dates, pistachio cream and vanilla. Citrus marmalades. The fruity look is fused with aroma of Darjeeling tea, flowers of mimosa and orange blossom, ginger, and sesame. A set that recalls all the perfume of Sicilian pastry.
The six weeks of drying guarantees a high concentration of sugars and some natural transformation of the grapes contributes to the extraordinary aromas of apricot, rose petals, papaya, and quince. Sweet and fleshy in the mouth, but also lively with citrus notes. It recalls nougat and candied ginger.
Pair Passito di Noto with traditional Sicilian desserts like cannoli, cassata siciliana, or almond-based pastries. It also complements other desserts such as fruit tarts, crème brûlée, panna cotta, and tiramisu.
Serve Passito di Noto with a cheese platter featuring aged cheeses like Parmigiano-Reggiano, Pecorino Romano, or Gorgonzola.
Soft cheeses like Brie or Camembert also pair well with this sweet wine.
The richness of foie gras complements the sweetness and acidity of Passito di Noto, making it an excellent pairing choice.
Serve Passito di Noto with a cheese platter featuring aged cheeses like Parmigiano-Reggiano, Pecorino Romano, or Gorgonzola.
Soft cheeses like Brie or Camembert also pair well with this sweet wine.
The richness of foie gras complements the sweetness and acidity of Passito di Noto, making it an excellent pairing choice.
