Carole Bouquet
Sangue d'Oro Passito di Pantelleria 0.5L 2022
| Denomination | DOC Passito di Pantelleria |
|---|---|
| Size | 0,50 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Zibibbo |
| Aging | After maceration by infusion, the grapes are pressed; the wine is stored in stainless steel tanks and then bottled. |
- Name and vintage: Passito di Pantelleria DOC 2022, Sicily, 0.5 L bottle
- Grapes: 100% zibibbo from the Serraglia district, cultivated as bush vines on terraces
- Aromas: notes of almond, figs and dried apricot combined with hints of sage, thyme and rosemary
- Taste: sweet and savoury, with a mineral streak and a long balsamic rosemary finish
- Vinification and serving: sun and wind drying, 3-month infusion; serve at 10–12 °C
Description
What kind of wine it is
The Sangue d’Oro Passito di Pantelleria by Carole Bouquet is an aromatic dessert wine made exclusively from Zibibbo grapes. With its golden amber colour, it releases intense aromas of almond, figs and dried apricot, enhanced by elegant notes of Mediterranean scrub such as sage and thyme. On the palate, it is savoury and delicate, enriched by a clear mineral undertone and a long balsamic finish with rosemary. It pairs ideally with foie gras, mature cheeses, sorbets and dark chocolate.
Where it comes from
The grapes are grown in Pantelleria, Sicily, in the renowned plots of Contrada Serraglia. The bush-trained vineyards rest on terraces with dry-stone walls, a unique environment that results in very low yields per vine. The soils, mainly composed of volcanic stones mixed with clay and silt, give the wine a deep mineral character and marked savouriness. A strongly limited annual production encapsulates the authentic expression of the island’s terroir.
How it is produced
The harvest takes place in three stages between August and September, separating fresh grapes for the base wine from bunches destined for drying in the sun and wind. The partially dried grapes ferment before the characteristic infusion maceration is activated: raisins, destemmed by hand, are gradually immersed in the wine for about three months. This slow process extracts sugars and complex aromas before the wine rests in stainless steel tanks, preserving the integrity of the fruit.
History and Curiosities
Born in 2005 from the passion of Carole Bouquet, Passito di Pantelleria DOC embodies the volcanic soul of Contrada Serraglia. From the classic terraced vineyards with dry-stone walls, the Zibibbo grapes, grown as bush vines, are harvested in three stages. A meticulous drying in the sun and wind and the slow maceration by infusion result in a limited production of just 5,000 bottles. This oenological masterpiece, overseen by Donato Lanati, boasts the prestigious 5 Grappoli Bibenda award.
Awards
-
2022
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
10 - 15 years
- Start up year: 2005
- Oenologist: Donato Lanati
- Bottles produced: 5.000
- Hectares: 6
| Name | Carole Bouquet Sangue d'Oro Passito di Pantelleria 0.5L 2022 |
|---|---|
| Type | White dessert wine dessert wine aromatic |
| Denomination | Pantelleria DOC |
| Vintage | 2022 |
| Size | 0,50 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Carole Bouquet |
| Story | History and Curiosities Born in 2005 from the passion of Carole Bouquet, Passito di Pantelleria DOC embodies the volcanic soul of Contrada Serraglia. From the classic terraced vineyards with dry-stone walls, the Zibibbo grapes, grown as bush vines, are harvested in three stages. A meticulous drying in the sun and wind and the slow maceration by infusion result in a limited production of just 5,000 bottles. This oenological masterpiece, overseen by Donato Lanati, boasts the prestigious 5 Grappoli Bibenda award. |
| Origin | Contrada Serraglia, Pantelleria (Sicily), Italy |
| Climate | null |
| Soil composition | Approximately 70% volcanic stones and 30% clay and silt. |
| Harvest | Mid-August, late August and September |
| Production technique | Maceration by infusion of dried grapes (sun and wind drying) |
| Wine making | The partially dried grapes are crushed and destemmed, added to the still fermenting wine (about 5% vol) and left to macerate for 12–24 hours; then they are pressed and fermentation is completed up to 16–17% vol. Subsequently, the raisins, destemmed by hand, are gradually infused into the wine for about 3 months (maceration by infusion); after pressing, the wine is stored in stainless steel and then bottled. |
| Aging | After maceration by infusion, the grapes are pressed; the wine is stored in stainless steel tanks and then bottled. |
| Total acidity | 6.22 gr/L |
| Residual sugar | 173.6 gr/L |
| Year production | 5000 bottles |
| Allergens | Contains sulphites |