All about Moscatello di Taggia. Ligurian wines.

In the Late Middle Ages, the area of Taggia was renowned for Moscatello wine.

In the 15^th century it was exported to Northern Europe, England and the Flanders – shipment was deemed so delicate that no other wines were allowed on board. Nevertheless, in the 18^th century olive farming took over viticulture: as a consequence, Moscatello production shrank and was targeted almost exclusively to the tables of kings, popes and aristocrats. Phylloxera dealt the fatal blow in the 1880’s. In the late 20^th century field research started and 67 specimens of Moscatello grapevine were found: The University of Turin (thanks to the progress of modern genetics) identified the most suitable one. So, in the year 2000 Moscatello was back and vinification began again. In 2011 Moscatello entered the DOC Riviera Ligure di Ponente, sub area Taggia. 

 

Nowadays, maturation takes place in the second half of September. This variety provides different typologies of wine: dry and aromatic, the fit choice for an aperitivo; sweet and intensely aromatic; sparkling; lastly, excellent late harvest

Dry Moscatello is yellow in colour with greenish hues, subtle scents: the terpenes of moscato are there to stay, grassy, floral and fruity (citrus fruits and peaches), long lasting. Late harvest declinations feature moderate alcoholic strength and sugar.

However, the star is Moscatello di Taggia Passito. 

 

It displays deep golden yellow and an almost oily density when swirled into the glass – the evidence of its full body. Its aromas are floral, fruity, grassy (notes of geranium and sage), hints of candied fruit. Sweet but not cloying, it is smooth without losing neither acidity nor sapidity. Pleasantly lasting.

 

My English abstract of the article as published on LiguriaFood

Luisa Puppo

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