Sicily is a land particulary vocated for red wine and dessert wines. The favorable climatic conditions, and in particular significant insulation and luminosity, have always made Sicily and its islands a terroir of extraordinary excellence for the production of wines made by natural drying of the grapes.

Thanks to this particular advantage, the varieties that were brought on the island by the greeks, romans and arabs, were suitable for the production of sweet wines. These varieties were easily cultivated giving origin to dessert wines which are well known and appreciated since ancient times. Today, varieties like moscato, malvasia and zibibbo represent true Sicilian enological "pearls" famous all over the world.

Benanti, always very attentive in rediscovering and enhancing ancient and important terroir, produces two dessert wines which may be considered among the most important enological examples of moscato grapes (Moscato, yellow from Noto and Moscato from Alessandra or Zibibbo).