Moscato di Cagliari
The Moscato di Cagliari is a sweet white wine from the Italian island of Sardinia . The zone, which has enjoyed the status of a Denominazione di origine controllata (DOC for short) since January 10, 1979 , comprises 108 municipalities in the province of Cagliari and 79 municipalities in the province of Oristano .
The main growing regions are the Campidano alluvial plain near Cagliari and the low-lying areas below 400 m of the Sulcis, including the village of Sant'Antioco . Around 25 winemakers work the 42 hectares of approved vineyards. The wine can therefore hardly be found in stores.
The wines are 100% single-variety made from overripe, but not yet raisined grapes of the Moscato Bianco grape variety. Botrytis is undesirable, but is not an issue either grape-specific or location-related. Since the revision of the regulations in 2011, the fermentation material may contain up to 15% other musts - but only from grapes that are approved in the region. So far, this extension, which could give the wine new development opportunities, has hardly been put into practice.
Wine types
Moscato di Cagliari
The flagship among the nutmeg wines of this appellation is the Moscato di Cagliari (or Cagliari Moscato) a Vino dolce naturale, i.e. a wine with natural fermentation alcohol and natural residual sugar. It can be a remarkable and typical representative of its kind with intense, varietal aromas and a moderate sweetness. The wine is made from late harvest (harvest mostly in mid-September) that is slightly dried on the vine. There is no further drying process. Nevertheless, the grapes can contain such enormous amounts of sugar that, with the best quality, around 15 percent alcohol by volume can be achieved with still considerable residual sugar. The residual sweetness is also natural, sweetening with grape concentrate is prohibited. The grapes are largely destemmed and after a short squeeze, usually fermented overnight before they are pressed and the must is drawn off in fermentation tanks. The best qualities come from pre-run musts, i.e. those that run off when they are squeezed or due to their own weight. After the slow, cooled fermentation, the young wine is moved to mostly small barrels, in which it receives its final maturity. It can be put on the market in the year following the harvest.
Although the Moscato Cagliari, like all high-quality sweet wines, has an excellent shelf life, if stored for too long it becomes a bit sugar-heavy and slightly creamy, so that the already rather weak acid structure is pushed into the background. It reaches its best drinking quality shortly after bottling and should be consumed after five to six years at the latest. Its second use, which is very common in Sardinia, as an ingredient for various sweet pastries, remains unaffected by this.
- Color: bright golden yellow
- Scent: intense, typical muscat aroma, often accompanied by melon and honey nuances.
- Alcohol content: min. 13 percent by volume - better qualities 14-15 percent by volume.
- Acidity: 4 -6 parts per thousand
- Drinking temperature: 8 - 12 ° C
Moscato di Cagliari Liquoroso
The alcoholic fermentation of the wine was stopped by adding pure wine spirit. As a result, the wine has an alcohol content of at least 17.5% by volume and is very durable.
Moscato di Cagliari Liquoroso Riserva
The Riserva consists of Liquoroso qualities that have matured for at least 1 year at the winemaker's.
Production quantities
divided by province and harvest year . The quantities are shown in hectoliters
- Cagliari (1990/91) 206 hectoliters
- Cagliari (1991/92) 229 hectoliters
- Cagliari (1992/93) 690 hectoliters
- Cagliari (1993/94) 1114 hectoliters
- Cagliari (1994/95) 676 hectoliters
- Cagliari (1995/96) 440 hectoliters
- Cagliari (1996/97) 576 hectoliters
- Oristano (1993/94) 137 hectoliters
- Oristano (1994/95) 60 hectoliters
- Oristano (1995/96) 67 hectoliters
- Oristano (1996/97) 107 hectoliters