SICILY

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