獎項
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2015
3One of the most prestigious wine guides in Italy.
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2015
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
香水
顏色
味道
服務於：
10 - 12 °C.
長壽：
10 - 15 years
- 創業年份: 1833
- 生產的瓶子: 3.000.000
The early years were not easy: no profits and uncertain prospects endangered the survival of the cellar. From 1855 the efforts began to be rewarded and tenacity finally turned into success.
Over the years, Florio became synonymous with quality Marsala, one of the most popular liqueur wines around the world. The experience of decades, coupled with the perfect knowledge of the Sicilian territory, allows for the production of high quality bottles, which still represent Sicily and Italy.
To enjoy the secular history and the grandeur of a Marsala, the Florio name is an absolute guarantee, an indispensable mark, a point of reference. Not only Marsala: the Florio cellar specializes in the production of other typically Sicilian bottles, such a the Passito of Pantelleria, Moscato di Alessandria, passing through Grillo and even grappa. 閱讀更多
| 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% 按體積 |
| Grape varieties | 100% Zibibbo |
| Country | Italy |
| Region | Sicily |
| Vendor | Florio |
| Origin | Selected vineyards of the island of Pantelleria |
| Climate | Insular, hot, dry and very windy. Terraces between 50 and m. a.s.l. |
| Soil composition | Volcanic origin, very dark and rich in macro and micro elements. |
| Cultivation system | Traditional bush-trained vines, planted in little hollows to protect them against the strong African winds. |
| Harvest | By hand, advanced ripening, in the second ten days of September. |
| Wine making | After the harvest the grapes are collected to dry in the sun. “La passola” is the grape concentrated by the sun in its organoleptic richness, is then crushed and fermented slowly at a controlled temperature to give life to the Zibibbo nectar. |
| Aging | In fine oak barrels. At least 6 months in bottle. |
| Residual sugar | 130.0 gr/L |
| Year production | 12000 瓶子 |
| Allergens | Contains sulphites |
