Stelo Italian Wine

The venerable and varied Moscato family includes both white and red varieties, all of which share an attractive, grapey fragrance. The name seems to be derived from muscum or muschio (musk). Muscat white: It is likely that Moscato Bianco is the variety the Greeks called Anathelicon moschaton and the Romans called Uva Apiana (ape zibibb). It is a major component in DOC wines from Valle d‚iAosta to Sicily, and is the primary variety in semi-sparkling, fully sparkling, fortified and passito wines. Muscat yellow: This sub-variety, which is most often found in the Tri-Veneto area, may have been brought to Italy from Greece during the Middle Ages by Venetians traders. In the Colli Euganei area of Veneto, it is used to create exceptionally elegant dessert wines from semi-dried grapes. In Trentino-Alto Adige, where it usually goes under the name Goldenmuskateller, it is the main component in naturally sweet and fortified wines. Passito wines made from Moscato Giallo have lively acidity and a fresh, grapey nose, with distinct hints of orange blossoms. On the palate, one finds dried apricots and candied orange peel. These sweet wines are fine partners for blue cheeses or foie gras. They are also very satisfying as vini da meditazione. Red Muscat – Rose Muscat: Some say the rosa in this variety‚is name is due to the delicate fragrance of roses found in the wines it produces. Moscato Rosa is cultivated in the regions of Trentino-Alto Adige (Rosenmuskteller) and, to a lesser degree in Piedmont and Friuli Venezia-Giulia, and in the province of Bologna in Emilia-Romagna. It is an excellent grape for semi-drying, and it is usually made in sweet or fortified styles. Generally speaking, wine made from Moscato grapes has lively acidity. There is often a touch of orange blossoms on the fruity nose. On the palate, one finds hints of dried apricots and orange zest.Purple-tinged pink. There is a distinct scent of tea roses on the nose. The wine usually has good body.Ruby red tending toward cherry with garnet highlights. On the nose one finds distinct scents of roses. It has a delicate, almondy aftertaste. Piedmont: It is the most extensively cultivated white grape in Piedmont, where it is planted in around 100 communes of the provinces of Cuneo, Asti and Alessandria. Moscato Bianco produces the world‚is most famous sweet sparkling wine, Asti Spumante, as well as the splendid, lightly sweet and fizzy Moscato d‚iAsti. Both of these wines have been awarded the DOCG. These wines are usually served with very light sponge cakes or dry, sweet biscuits. Tuscany: It is found in the Montalcino zone of Tuscany under the name Moscadello. Moscadello di Montalcino DOC is usually made from 100% of the named grape, though producers may add up to 15% of other varieties (such as Chardonnay and Pinot Bianco). A variety called Moscadello selvatico does exist, but very little survived the phylloxera epidemic of the late 19th century. Locally this variety was known as Zuccarina (sweety). Puglia: In Puglia, Moscato Bianco often goes by the name Moscato di Trani or Moscanto Reale, and is used to make naturally sweet and fortified wines. Lombardy: In Lombardy‚is Oltrepo Pavese zone, it is often blended with its favourite partner, Malvasia di Candia Aromatica, to make sweet semi- and fully sparkling wines; fortified wines and passito wines. Sicily: Some say that the name Zibibbo comes from the North African word zibibb, which means dried grape. Another theory suggests that the name is taken from the nearby Tunisian port of Cape Zabibe. Hundreds of years ago the Arabs, who held sway over the island of Pantelleria, planted Zibibbo (also known as Moscato di Alessandria) as a table grape. Over the centuries, a thriving business in semi-dried grapes developed, with Pantelleria supplying bakers throughout Italy. All that came to an end some thirty years ago, when seedless varieties became more popular with confectioners. From this economic crisis was born one of the world‚is finest dessert wines: Moscato di Pantelleria. Grapes for this passito wine are picked before the rest of the harvest and are left to dry for between fifteen and twenty days. They are then pressed along with freshly picked grapes. Fermentation can last up to two months. Well-made Moscato di Pantelleria tends to have a fresh, lively orange-blossom scented nose. On the palate, it is a seductive weave of flavours: candied orange peel, dried apricots and figs are laced with a rich, honeyed note. Gorgonzola and foie gras are the suggested partners for this wine.