||White sweet from withered grapes sweet aromatic
||Mediterranean, mild winters, limited rainfall, very hot and windy summers. Altitude: 0-300 m. a.s.l.
|Composition of the land
||Volcanic, sandy and slightly clayey soil.
||Harvest period during the first twenty days of September. Soft pressing of the raisins and addition of dried Zibibbo grapes. Fermentation at a controlled temperature of 16 °C, then lowered to 3° C.
||In stainless steel vats at controlled temperature for 10 months.
||Traditional: Sicilian desserts with ricotta and pastry creams; chocolate lava cakes. Unconventional: jar with ricotta cream, pears and onion jam.
||Price Pellegrino Passito di Pantelleria 0.5L 2017 € 13.70