Grapes:  Guarnaccia bianca (50%), Malvasia bianca (50%), Moscatello di Saracena ( from 15 to 20 kg for each boiled must hl)

Rearing System: simple guyot

Type of environment:  clays with compact skeleton

Type of cultivation: Biodynamic

Production Area:  Saracena, Caccia land-district (450 Mt. above sea level)

Planting distance: m 2.50 x 1.00

Number of stumps for hectare: 3300

Harvest time: end to August (moscatello), end to September (guarnaccia and malvasia)

Type of harvest: manual

Wine making:  “Moscato di Saracena”  is a meditation passito wine, only produced in this area with a very old procedure imported from the Arabs to Calaria in the 9th century.The must obtained from the vinification of the Malvasia and Guarnaccia grapes is boiled and then concentrated, while the aroma and the particular taste derive from the Moscatello grape, picked and dried some weeks before the harvest. Moscatello dried grapes are selected, manually pressed and then added to the concentrated must. After a long spontanous and slow fermentation we have an amber yellow passito with gold reflections, with an intense aroma of honey, dried figs and exotic fruit flavour.

Maturation and refinement of the wine: in stainless steel tanks for 8 months with frequent decanting , bottle aging for 6-8 months

Filtration: Not filtered