Introduction
Moscato is a white vine used to make many Italian blended and pure wines. His origins come from the Middle Eastern basin of the Mediterranean, but it is very widespread in the southern regions in Italy thanks to Ancient Greeks. Those population brought the shoots and the seeds during their colonization in the VIII and VII century B.C. when they created the colonies of Magna Graecia. Later the Ancient Romans have appreciated and cultivated the grapes, which became part of Italian tradition until today.
The name “Moscato” comes from the Latin word Muscum, or Musk, to identifies the strong fragrance and its characteristic smell. In French, it is called Muscat and it has been imported there by Romans.
In the past, the Moscato was used to make very sweet wine, by withering. Also the Venetians contribute to spread the grapes in the northern regions during the Middle Ages, when their trade brought the vines from the Middle Eastern to the Europe.
The Moscato had a great success for his sweetness, and was rapidly cultivated and vinified for the nobles, despite it was difficult to work by wintering, at that time.
The grape
Yellow Moscato is a particularly aromatic grape, and it is part of the big Moscato’s family, which include the White Moscato, the Moscato of Terracina, the Moscato of Saracena, the Moscato Rose (cultivated only in Trentino-Sout Tyrol), the Moscato of Scanzano, the Wild Moscatello, the black Moscato of Acqui, and the Moscato of Alexandria, cultivated in Sicily with the name of Zibibbo.
The Yellow muscat is called also Moscato di Sirio because its medium-large origin. This vine is used both for winemaking and table grapes, as it happens in Sicily with Zibibbo.
The cluster is a medium size with an elongated pyramidal shape, while the sparse is with one or two wings. The berries are medium-sized with a spherical shape, with a thick and very thick skin of yellow color. It mature quickly, and it has regular production and good vigor. It is vinified both sweet than dry or as sparkling wine.
