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Above, a beautiful panorama of Vittoria and,<br />
left photo, the Cathedral of Noto.<br />
placed on the edge of orange plantations<br />
and kitchen gardens. Fertilizer is applied on<br />
the basis of the associated crop, backup<br />
irrigation is used and pruning takes place<br />
in alternate years. The olive harvest is<br />
differentiated according to the altitude, from<br />
September to January.<br />
In order to exploit fully and guarantee the<br />
production, the companies in the zone have<br />
created the Consorzio Dop Monti Iblei, which<br />
protects and publicizes the quality of the oil.<br />
The Consortium is therefore the interface<br />
with the consumer, the organism that<br />
protects the excellence and genuineness of<br />
the product, ensuring that producers comply<br />
constantly with production regulations,<br />
quality requirements and the organoleptic<br />
and qualitative parameters envisaged by the<br />
production standards.<br />
Moscato<br />
of Noto<br />
Moscato di Noto is produced in a number<br />
of municipalities in the Province of<br />
Siracusa: Pachino, Rosolini, Avola and, of<br />
course, Noto itself. Produced in Natural,<br />
Spumante and Fortified versions it derives<br />
100% from green Muscat grapes and has<br />
been a Designated Origin since 1974. It<br />
is a highly aromatic dessert wine with an<br />
alcohol content around 18° and is golden<br />
yellow in colour, full- or light-bodied. It has<br />
an aroma of delicate Muscat with touches<br />
100% Made in Sicily<br />
of ripe fruit. It has a sweet, balanced flavour<br />
with an aftertaste suggesting candied fruit.<br />
Ideal as a aperitif, it should be served in<br />
medium-sized wineglasses, tulip-shaped at<br />
8°C or fluted at 6-8°C.<br />
Tasting Sicily n.01/2013 41