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IVES 9 IVES Conference Series 9 La caracterización de los moscateles

La caracterización de los moscateles

Abstract

Ya en 1964 GIOVANNI DALMASSO et alii describiendo el Moscato bianco (12) ponían de manifiesto la dificultad realmente ardua en descubrir “si no todas, por lo menos las más importantes variedades que llevan el nombre de Moscateles …. En efecto, estas son tan numerosas que desde los primeros intentos de taxonomía ampelográfica se vió la necesidad de crear un lugar para uno o más grupos de variedades con sabor de moscatel, o, con mayor precisión, con tal aroma”.
Ciertamente el problema existía ya hace muchos años, porque estas variedades con aroma de “moscatel” se conocían desde la antiguedad y por su sabor habían llamado la atención de los cultivadores y de los estudiosos.
Los viñedos que Varrone, Plinio, Columella recuerdan con el nombre de “Apiane”, por la dulzura del fruto buscado por las abejas (abeja = apis en latín), según la opinión común, debían de ser aquellas variedades que más tarde serán llamadas Moscateles. Ya PORTA (28) en “Villae libri XII” editado en Nápoles en el 1584, recuerda, con reminiscencias sobre todo clásicas, muchas variedades con raices antiguas y se vuelve a referir a esta asociación, además de a aquella (menos conocida) del Moscatellone con la Mocatula de los Geoponicos. Pero luego, además, confirma esta presunta derivación la “Naturalis historia” editada en Roterdam en el 1668 y, más adelante, GALLESIO y el “prudentísimo” MOLON (27) que dice — ” Está ya fuera de dudas que las “Apiane” de los antiguos Georgicos correspondían a nuestros Moscateles”- y así hasta Dalmasso (12).
Pero ¿qué eran estas “Apiane”? COLUMELLA (8) distinguía tres tipos pero — decía- “la más fuerte es una, la que tiene las hojas desnudas”. Efectivamente las otras dos … “revestidas de vellosidad, aunque sean iguales por el aspecto de las hojas y de los sarmientos, se diferencian sin embargo por la calidad del vino …”. Eran variedades muy buscadas por el sabor del vino y ya muy famosas (“atque hae pretiosi gustus celeberrime”).
Además del “celeberrime” queremos subrayar aquí el “se diferencian” porque es un indicio ya de clasificación y caracterización.
Desde entonces tenemos que saltar hasta la Edad Media, periodo en el que “Moscati” y “Moscatelli” reaparecen, porque servidos en las mesas de los príncipes y reyes, pero sobre todo porque PIER DE CRESCENZI (13) en su “Trattato” recuerda además de Schiave, Albana, Tribiana, etc., también las uvas de Muscatel. Evidentemente estos vinos eran tan famosos que PAGANINO BONAFE’ (6), en el 1300, sugería el modo de convertir en Moscateles los vinos que no lo eran, añadiendo durante la fermentación “una grancada di fiori de sambuco sechi a l’umbra” (un puñado de flores de saúco secadas a la sombra).
Los escritos y los cultivos de los Moscateles fueron desde entonces numerosísimos y remitimos a un óptimo trabajo de I. EYNARD et alii del 1981 (22) para tener un cuadro realmente completo sobre este tema.
Nos parece oportuno ahora señalar que el sabor de moscatel sirvió a menudo también para la clasificación de las uvas. Es clásica, por ejemplo, la de las Viti Vinifere de ACERBI (1) que para las dos clases: Uvas tintas y Uvas blancas establece dos subclases: con sabor a moscatel y con sabor simple.
Pero es sobre todo en el 1868 MENDOLA (26) quién, precisamente para clasificar el grupo de los Moscateles, propone los tres siguientes subgrupos en función de las características del aroma.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000 

Type: Article

Authors

A. Calò, A. Costacurta., R. Flamini and N. Milani

Istituto Sperimentale per la Viticultura
Viale XXVIII Aprile, 26 — 31015 Conegliano (Treviso) Italia

Tags

IVES Conference Series | Terroir 2000

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