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Moscato di Sardegna (DOC)

oscato is one of the most widely diffused and characteristic varieties of European winemaking. Among the numerous clones, one, the Moscato Bianco, has been grown on Sardinia from time immemorial. It is at least certain that it was found on the island in the Roman era. Over the course of centuries and as a result of the effects of different terrains and climatic conditions, the vine's characteristics have become differentiated from those of the original continental variety. That slow process of adaptation has resulted in wines that are quite different depending upon the geographical area in which they are produced. The making of this wine is a highly personal affair, with producers jealously guarding their techniques as secrets. Output is small and scattered as well so that anyone wanting to taste the wine virtually needs a guide. Moscato is most widely made in two distinct areas in the northwest and the southeast of the island. The Moscato di Sardegna can be made throughout the island. In addition to the Moscato Bianco variety, a small percentage--10%--of other white grapes can be used. As opposed to the practice in turning out a still Moscato, the grapes for a sparkling wine are harvested when they are just ripe, if they are grown on vines trained in an "expansive" fashion, or still slightly bitter, if the vineyards are cultivated in the alberello or Guyot patterns.

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