Grapes: Guarnaccia bianca (50%), Malvasia bianca (50%), Moscatello di Saracena ( from 15 to 20 kg for each boiled must hl)
Rearing System: simple guyot
Type of environment: clays with compact skeleton
Agricultural Management: Biodynamic
Production Area: Saracena, Caccia land-district (450 Mt. above sea level)
Planting distance: m 2.50 x 1.00
Number of stumps for hectare: 3300
Harvest time: end to August (moscatello), end to September (guarnaccia and malvasia)
Type of harvest: manual
Wine making: “Moscato di Saracena” is a meditation passito wine, only produced in this area with a very old procedure imported from the Arabs to Calaria in the 9th century.The must obtained from the vinification of the Malvasia and Guarnaccia grapes is boiled and then concentrated, while the aroma and the particular taste derive from the Moscatello grape, picked and dried some weeks before the harvest. Moscatello dried grapes are selected, manually pressed and then added to the concentrated must. After a long spontanous and slow fermentation we have an amber yellow passito with gold reflections, with an intense aroma of honey, dried figs and exotic fruit flavour.
Maturation and refinement of the wine: in stainless steel tanks for 8 months with frequent decanting , bottle aging for 6-8 months
Filtration: Not filtered
“… .the prosperous town of Saracena stands very nearby. For the past centuries it has been famous for its Moscato” :
Norman Douglas mentions the production of Moscato in Saracena in the famous story of the trip to Calabria made in 1915. Texts from the 1500s report that the local Moscato was already appreciated at the Pope’s court. A drink, therefore, rich in history and traditions. A true enological rarity both for the small number of bottles produced and for its extraordinary taste, truly unique in the world.
Producing this nectar has always been our family’s passion, in fact, since the end of the 19th century, our maternal grandfather Baron Giovan Battista Mazziotti began to market Moscato, also exporting it to America.