Passito di Pantelleria, Florio

PASSITO DI PANTELLERIA

D.O.C.

Production Area

Selected vineyards of the island of Pantelleria

Grape Variety

Moscato di Alessandria, also called Zibibbo

Type

Raising wine

Classification

Passito di Pantelleria D.O.C. (designation of controlled origin)

Soil

Volcanic origin, very dark and rich in macro and micro elements

Altitude

Terraces between 50 and metres above sea level

Vineyard

Traditional bush-trained vines, planted in little hollows to protect them against the strong African winds

Climate

Insular, hot, dry and very windy

Harvest

By hand, advanced ripening, in the second ten days of September

Vinification

After the grapes are picked, they are laid directly on the ground to dry for about 20 days in the sun thanks to the ideal climatic conditions. The raisins, rich in sugars, are pressed, left shortly on the skins at low temperature and then originate the must, which is left to ferment slowly at controlled temperature until the fermentation stops naturally

Ageing

A first period of about 5 months in glass-lined vats, then another 8 months in fine oak barrels. At least 6 months in bottle

Tasting Note

Colour: intense golden colour with topaz highlights

Bouquet: wide, rich and aromatic with scents of Muscat, raisins, apricot jam mixed with notes of vanilla

Flavour: sweet, full and soft, well-structured, intense and persistent of apricots and dried figs

Alcohol Content

14,0 % - 14,5 % vol

Sugar Content

130 g/l

Serving Temperature

as aperitif 10° - 12° C. As dessert wine and as meditation wine 16° - 18° C

Recommended With

As aperitif matches well with soft, spicy cheeses and with goose liver. Excellent with ricotta pastries, cream pastries, dried fruits and nougat. Excellent meditation wine

1St Year of production

2002 harvest