The Passito di Pantelleria produced by Bonomo e Giglio is a wine that comes from the selection of best grapes harvested manually; after harvesting, the grapes are laid out in the sun on the mats. The drying process lasts about three weeks during which it is always necessary to turn the grapes manually to ensure that they can be dried evenly. When the raisin is almost ready (fifteen / twenty days later) we proceed with the second selection of grapes suitable to prepare the must for the Passito di Pantelleria. The amber color projects deep olfactory scents reminiscent of dried apricot, honey, dried fruit and sweet spices. On the palate it is a complex and complex wine, broad and corresponding to the nose characterized by an interminable length.
Name: Passito di Pantelleria
Grape variety: 100% Zibibbo
Vinification: After the drying process of the grapes, the vinification is fermented at a controlled temperature. Toward the end of the fermentation, the gradual addition of the private rasp of the stalks is progressively carried out. In this way you have a total control of the quality of the grapes that you are going to enter for the production of the Passito.
Pairings: goes well with sweets and biscuits traditionally dried Sicilian typical to pasta almonds. Excellent to accompany tarts and desserts based on citrus jams. Young vintages are well like in cocktails with canapes made with cheese and spicy.
Serving temperature: 10- 12 ° C
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