Moscato di Sorso-Sennori Doc

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Moscato di Sorso-Sennori Doc is produced with grapes of the white Moscato vine, widely diffuse in Sardinia. The origins of cultivation of the vine on the island are very antique: it is documented that wine was already produced and marketed at the times of the Phoenicians and that the techniques of preparation were refined with the arrival of the Romans. Later, the rules of the Catalans, Aragons and the Spanish contributed to the development of the vine's cultivation techniques and the production of wine. Today the Sardinian wines are famous for their personality and quality. Moscato di Sorso-Sennori Doc is also produced in the sweet Liqueur version.

How it is consumed

Moscato di Sorso-Sennori Doc should be enjoyed with delicately flavoured pastries and fruitcakes. The sweet Liqueur version is optimal with dry almond or dried fruit-based pastries, yellow fruit tarts and spicy cheeses. Both should be savoured in small tulip shaped glasses at 10-14°C.

How it is conserved

Conservation of this wine requires that the bottles be stored horizontally on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature of 10-15°C and with a humidity of 70-75%, to prevent the corks from drying.

How it is produced

Semi-dry white Moscato grapes are used in the production of Moscato Sorso-Sennori Doc. The dry stalks are removed from the over mature or semi-dried grapes, as they would otherwise absorb considerable quantities of alcohol and leave a bad taste behind; the grapes are then softly pressed. Fermentation follows the production of the must and is naturally stopped upon reaching a certain alcoholic content (14-16°C) as although a significant quantity of residual sugar is still present in the product, the yeast is no longer able to transform it into alcohol as a high alcoholic content has already been reached. The wine is then stabilised and bottled. The sweet Liqueur version of Moscato di Sorso-Sennori is obtained by applying a particular technique that produces a high alcoholic content. The grapes are dried by late harvest, on the plant or after harvest. With drying one has a sweeter and more aromatic grape rich in extracts.

Product report