PANTELLERIA’S PASSITO

The flagship of the island’s wine production, Passito di Pantelleria has very ancient origins. The Zibibbo grapes come from carefully selected vineyards classified as D.O.C. (Controlled Designation of Origin). The harvest, in its best bunches, is left to dry in the sun on special drying racks for approximately 15-20 days, in order to obtain a healthy and homogeneous product with a sugar content varying between 32% and 65%. The raisins are then added to the free-run must approximately 20 days after the start of fermentation, i.e. at the end of primary fermentation. After 30 or 40 days, the product is left to rest in oak barrels for about a month and aged in the bottle for at least 4 or 5 months. Bright amber gold colour, typical and velvety flavour, naturally sweet and caressing on the palate, with an intense and fine aroma with hints of raisins and apricot. It is recommended to serve it moderately cool at around 12°-14°.