DOC · Sicilia
Noto
Noto DOC (Sicilia) at a glance: 6 recorded wine types, with the main requirements from the official production specification. Listed types include Moscato di Noto and Moscato di Noto Liquoroso. The technical sections cover grape yields, minimum maturation, market-release rules for the relevant wine types.
✓ Verified· September 2026
Production rules at a glance
Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.
RegionSiciliaProvinceSiracusa
Wine typesMoscato di Noto, Moscato di Noto Liquoroso, Moscato di Noto Spumante, Moscato Passito di Noto o Passito di Noto, Nero d'Avola, Noto rosso
Grape varieties / compositionVaries by wine type: see the comparison below
Maximum grape yield12.5 t/haMaximum wine yield87.5 hl/ha
Minimum planting density3,500 vines/haMinimum alcoholic strength11.5% vol
Ageing5 monthsMinimum ageing in wood—
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Quick comparison within the appellation
ParameterMoscato di NotoMoscato di Noto LiquorosoΔ vs A
ColourWhiteWhite—
Grape varietiesMOSCATO BIANCO 100%MOSCATO BIANCO 100%—
Maximum grape yield12.5 t/ha12.5 t/ha0 t/ha (0%)
Maximum wine yield87.5 hl/ha87.5 hl/ha0 hl/ha (0%)
Minimum planting density3,500 vines/ha3,500 vines/ha0 vines/ha (0%)
Ageing—5 months—
Minimum ageing in wood———
Minimum alcoholic strength11.5% vol21% vol+9.5% vol (+82.6%)
Minimum total acidity4.5 g/l4 g/l-0.5 g/l (-11.1%)
Minimum sugar-free extract20 g/l22 g/l+2 g/l (+10%)
Release for consumption———
AMoscato di NotoBMoscato di Noto Liquoroso
Colour
AWhite
BWhite
Δ vs A—
Grape varieties
AMOSCATO BIANCO 100%
BMOSCATO BIANCO 100%
Δ vs A—
Maximum grape yield
A12.5 t/ha
B12.5 t/ha
Δ vs A0 t/ha (0%)
Maximum wine yield
A87.5 hl/ha
B87.5 hl/ha
Δ vs A0 hl/ha (0%)
Minimum planting density
A3,500 vines/ha
B3,500 vines/ha
Δ vs A0 vines/ha (0%)
Ageing
A—
B5 months
Δ vs A—
Minimum ageing in wood
A—
B—
Δ vs A—
Minimum alcoholic strength
A11.5% vol
B21% vol
Δ vs A+9.5% vol (+82.6%)
Minimum total acidity
A4.5 g/l
B4 g/l
Δ vs A-0.5 g/l (-11.1%)
Minimum sugar-free extract
A20 g/l
B22 g/l
Δ vs A+2 g/l (+10%)
Release for consumption
A—
B—
Δ vs A—
TOOLS
Appellation calculators
Vineyard area and production, grape-to-wine yield, release for consumption and latest marketable vintage.
Common questions
When can Noto wine be released for sale?
The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.
TECHNICAL DATA
Structured data by wine type
Data by wine type
Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.
Moscato di Noto
Grape compositionMOSCATO BIANCO 100%
Viticulture
RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
Wine type12.5 t/ha3,500 vines/ha11%Moscato di Noto
Winemaking
StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%87.5 hl/haPratiche leali e costanti; arricchimento consentito nei limiti normativi con i mezzi previsti.
Characteristics at release
ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
dal giallo dorato più o meno intenso all’ambrato11.5% vol4.5 g/l20 g/l
Moscato di Noto Liquoroso
Grape compositionMOSCATO BIANCO 100%
Viticulture
RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
Wine type12.5 t/ha3,500 vines/ha13%Moscato di Noto Liquoroso
Winemaking
StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Liquoroso70%87.5 hl/haFermentazione fino ad almeno 6,50% vol effettivo, quindi aggiunta di alcole da vino e/o acquavite di vino.
Ageing
TypeTotalWoodBottle / lees
Attesa minima post-alcolizzazione5 months——
Minimum total 5 months: 0 months are assigned to a specific minimum stage; the remaining 5 months form part of the overall period without a specified minimum stage.
Characteristics at release
ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
giallo dorato più o meno intenso21% vol4 g/l22 g/l
Moscato di Noto Spumante
Grape compositionMOSCATO BIANCO 100%
Viticulture
RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
Wine type12.5 t/ha3,500 vines/ha11%Moscato di Noto Spumante
Winemaking
StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Sparkling-wine production70%87.5 hl/haElaborazione secondo norme comunitarie e nazionali.
Characteristics at release
ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
paglierino o giallo dorato tenue, non intenso o rossiccio13% vol5 g/l20 g/l
Moscato Passito di Noto o Passito di Noto
Grape compositionMOSCATO BIANCO 100%
Viticulture
RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
Wine type12.5 t/ha3,500 vines/ha12%Moscato Passito di Noto / Passito di Noto
Winemaking
StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Grape drying and winemaking50%62.5 hl/haAppassimento sulla pianta o dopo raccolta con metodi ammessi.
Characteristics at release
ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
dal giallo dorato più o meno intenso all’ambrato18% vol4 g/l28 g/l
Nero d'Avola
Grape compositionNero d'Avola 85–100%
Viticulture
RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
Wine type11 t/ha4,000 vines/ha12.5%Noto Nero d’Avola
Winemaking
StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%77 hl/haPratiche leali e costanti; arricchimento consentito nei limiti normativi.
Characteristics at release
ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino più o meno intenso, talvolta con riflessi violetti o granati13% vol5 g/l22 g/l
Noto rosso
Grape compositionNero d'Avola 65–100%
Viticulture
RuleYieldPlanting densityNatural alcoholOfficial condition (IT)
Wine type12 t/ha4,000 vines/ha12%Noto rosso
Winemaking
StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)
Finished wine70%84 hl/haPratiche leali e costanti; arricchimento consentito nei limiti normativi.
Characteristics at release
ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract
rosso rubino più o meno intenso12.5% vol5 g/l22 g/l
Municipalities / permitted area
Zona di produzione NotoOfficial Italian wording
Articolo 3 Zona di produzione La zona di produzione delle uve atte alla produzione dei vini a denominazione di origine controllata di cui all’art. 1 comprende tutto il territorio dei comuni di Noto, Rosolini, Pachino e Avola, in provincia di Siracusa.
Art. 3Official source
Official product specification · Noto