Passito di Pantelleria 0.5L 2015

Description

Sweet aromatic Passito from Sicily, 14.5% ABV, produced by Florio. 100% Zibibbo, 2015 vintage. A Passito di Pantelleria made on the volcanic island, in a hot, arid, and very windy climate. The grapes are dried in the sun and then aged in fine oak barrels. Ample, rich, and aromatic with notes of Muscat, raisins, and apricot jam. Intense golden yellow with topaz highlights. Sweet and smooth, with great structure and persistence, intensely aromatic with notes of apricot and dried figs.

Details

Perfume

Ample, rich and aromatic muscat, sultana, apricot jam.

Color

Intense golden yellow with topaz reflections.

Taste

Sweet and soft, with great structure and persistence, intensely aromatic of apricot, dried figs.

Serve at:

10 - 12 °C.

Longevity:

10 - 15 years

Producer

Producer

Florio

From this winery

• Start up year: 1833
• Oenologist: Tommaso Maggio
• Bottles produced: 1.600.000

Founded by Vincenzo Florio in 1833 in Marsala, Western Sicily, the Florio Wine Cellars gaze out towards the sea. With grapes caressed by breezes and flavourful due to the proximity to the sea, the magnificent and silent Florio Wine Cellars house the oak barrels where the Marsala Florio wines age, seemingly motionless. Hundreds of barrels, vats and wooden kegs, each holding its own story, breathe the sea through the tuff-stone floor, in the high aisles where scents and architecture blend. This wonderful place is the theatre where the Sicilian idea of beauty is distilled, and our oenologist – through the wise use of space, time and oxygen – creates Marsala wine by slowly blending all its sensorial potentials. Read more

Sicily

Technical Sheet

Name	Florio Passito di Pantelleria 0.5L 2015
Type	White dessert wine dessert wine aromatic
Denomination	Pantelleria DOC
Vintage	2015
Size	0,50 l
Alcohol content	14.5% by volume
Grape varieties	100% Zibibbo
Country	Italy
Region	Sicily
Vendor	Florio
Origin	Selected vineyards cultivated on the island of Pantelleria
Climate	Hot arid and very windy island. Terraces between 50 and 100 metres above sea level.
Soil composition	Of volcanic origin, dark and rich in macro and micro elements.
Cultivation system	Classically bush-trained, grown in small "coche", sheltered from the strong African winds.
Harvest	Manual, very late ripening in the second ten days of September
Wine making	After harvesting, the grapes are cradled to dry in the sun in ideal climatic conditions. The "passola", the grapes concentrated by the sun in their organoleptic richness, crushed gives rise to the must, which ferments slowly and at a controlled temperature to create a nectar of "zibibibbo".
Aging	In fine oak barriques. At least 6 months in bottle.
Residual sugar	130.0 gr/L
Year production	12000 bottles
Allergens	Contains sulphites