Moscato di Siracusa DOC

Moscato di Siracusa's roots stretch back over 2,700 years to Greek colonists who settled the city of Siracusa in southeastern Sicily. Historians identify this wine with the ancient Pollio wine, said to have been brought by the tyrant Pollis in the 7th century BC. Some researchers consider it the oldest wine in Italy. Moscato Bianco has been cultivated in this corner of Sicily for more than 2,500 years, surviving conquests, climate shifts, and the near-catastrophic arrival of phylloxera in 1884, which reduced the region's vineyards to almost nothing by the 1960s. A revival in the 1990s brought renewed interest, though production volumes remained modest enough that the separate DOC designation was eventually merged into the broader Siracusa DOC in 2011.

• Linked to ancient Pollio wine brought by the tyrant Pollis in the 7th century BC
• Moscato Bianco cultivated continuously in the area for over 2,500 years
• Phylloxera in 1884 devastated production; vineyards nearly vanished by 1960
• DOC status granted in 1973; merged into Siracusa DOC in 2011 due to low output

The vineyards of Moscato di Siracusa sit at approximately 50 meters above sea level in the province of Siracusa, where a Mediterranean climate delivers hot summers and mild, rainy winters. Average temperatures during the growing season reach 25 degrees Celsius, with around 526mm of annual rainfall. Soils are a complex mix of clay, limestone, volcanic ash, and calcareous material, providing both structure and minerality. Breezes off the Ionian Sea moderate the heat and contribute to the wine's aromatic freshness, a critical factor in preserving Moscato Bianco's delicate perfume in such a warm environment.

• Vineyards at 50 metres above sea level in southeastern Sicily
• Soils include clay, limestone, volcanic ash, and calcareous material
• Hot, dry summers moderated by Ionian Sea breezes
• Average growing-season temperature of 25°C with 526mm annual rainfall

Moscato di Siracusa is produced exclusively from Moscato Bianco, which must account for at least 85% of the blend. The wines range from semi-sweet to fully sweet and must reach a minimum alcohol level of 15%, reflecting both the grape's natural sugar levels and the warm Sicilian climate. Aromatically, the wines are dominated by muscat blossom, ripe fig, and honey. The region produces over 150 hectoliters annually. Modern producers in the area, including Cantine Pupillo, Cantine Gulino, and Fausta Mansio, are increasingly working with Nero d'Avola and Syrah alongside the traditional Moscato.

• Minimum 85% Moscato Bianco required for Moscato di Siracusa wines
• Minimum 15% alcohol by volume
• Styles range from semi-sweet to fully sweet
• Aromas of muscat blossom, fig, and honey characterise the wines

Moscato di Siracusa originally held its own DOC designation, granted in 1973 under Italy's Denominazione di Origine Controllata framework. However, with production volumes remaining critically low, the appellation was merged into the broader Siracusa DOC in 2011. The production zone spans just 21 hectares and remains one of the smallest and rarest wine-producing areas in all of Italy. The three notable producers working with this wine today, Cantine Pupillo, Cantine Gulino, and Fausta Mansio, play an essential role in keeping this ancient tradition alive.

• Original DOC granted in 1973; now part of the broader Siracusa DOC since 2011
• Total production area of just 21 hectares
• Over 150 hectoliters produced annually
• Notable producers: Cantine Pupillo, Cantine Gulino, and Fausta Mansio