So, the grape was the same as the well-known Moscato d’Asti, with which I had become much better acquainted a couple of years before on a trip to Piedmont that was sponsored, in part, by the Moscato d’Asti consortium. Moscato d’Asti are aromatic, lightly sparkling wines – frizzante in Italian – that courtesy of a stuck fermentation, are vinified to a low alcohol amount of alcohol, 4.5% and 6.5%. Often tasting of honeysuckle, pear, lemon, and orange, Moscato d’Asti wines are somewhat sweet, with a high amount of residual sugar, 120 to 130 g/l, which is a lot. But, due to the considerable acidity that helps makes for wines that are rather balanced, if still sweet. These wines can be terrific, a far cry from the cheap, overly sweet, unbalanced and simple replications of Moscato d’Asti from Australia, California and elsewhere in Italy.
This Sicilian Moscato from Barone Sergio was something unlike these Moscatos from Asti. Not entirely unlike, as it had flavors such as the citrus and honeysuckle recognizably Moscato-esque, but it is a still wine and one that is 13%. I found it nicely aromatic, dry, balanced, with a medium body and firm structure, and very enjoyable with food with a touch of spice. Delicious, even, and a type of wine that I would like to consume on a regular basis. Its uniqueness was another reminder of the wonderful diversity that exists among Italian wines today, a wonderful diversity of very well-made wines.
Barone Sergio Moscà is distributed by Artisanal Cellar in this country, but unfortunately doesn’t seem to get to my part of it in southeast Texas. Something that I’ll have to keep looking for.