The most credited with the genesis of Marsala wine liqueur is based on the figure of the English merchant John Woodhouse who in 1773 arrived with the vessel that was traveling in the port of Marsala. According to tradition, during the break he and the rest of the crew had a taste of the wine produced in the area, which was aged in wooden barrels taking a taste similar to Portuguese and Spanish wines very popular at that time in England. In reality the British well knew agro Marsala wine, because for decades stopped in front of water in the port of Marsala to load with the aid of special low-draft boats, such schifazzi, various food, water, food, and for 'indeed, with wine.
Passito natural wine produced from grapes grown Muscat and past volcanic island of Pantelleria. It has hints of apricot and walnut all'olfatto. It is delicious served with desserts, fruit and cheese.
Passito di Pantelleria liqueur made from a careful selection of grapes, or Muscat of Alexandria Zibibbo collected manually at the end of August, with subsequent drying.
is to feel the emotion in a Passito Pantelleria DOC discovering unique scents and aromas. Maceration of the grapes and pressing soft give this wine an aroma of ripe fruit with hints of sage and mint flavor and a very full and rich.
The best bunches of grapes of Muscat of Alexandria, Zibibbo popularly called, are collected in August and allowed to dry for 10-12 days in the sun, the grapes are then gently squeezed and the juice is rich in sugar and natural flavorings is done ferment. Thus saw the Mueggen, rich wine of pleasant sensations, intensely fruity fragrance of apricot and peach syrup, to taste sweet, full and aromatic, but never cloying.
Sicily, Moscato di Pantelleria Passito For the nature of the soil and climate of this small Mediterranean island, the low vines produce few bunches of grapes, Muscat of Alexandria, known popularly Zibibbo, which is collected ...
Is obtained from grapes of the vineyard Khamma dried for 20-30 days. As the Mueggen, the drying is made in the vineyard in the sun on stenditoi of lava rock. The slow fermentation of grape must, which is obtained after the crushing ...è fatto in vigna al sole su stenditoi di pietra lavica. La lenta fermentazione del mosto, che si ottiene dopo la spremitura ...
Beautiful amber color with lively and brilliant solar highlights. Excellent consistency noted for their narrow and substantial quality. Excellent bouquet bold and well-articulated. Replete with great finesse and perfumes of fruits: dried figs, dates, ripe apricots, honey and savory spices. The mouth feel is noted for its smoothness and the well-balanced sweet fruit which is sustained by its individuality. Warm character and excellent texture. Stable and well integrated.
Capofaro Malvasia di Salina has born from the love of Tasca d’Almerita family for sea
and vines. Shadow withering allow a correct sugar concentration and keep the aromatic
component of the grapes as well as their freshness. Malvasia Capofaro is an elegant wine,
never mawkish, perfect expression of the sea and the soil it takes its origins from.
The name comes from the Arabic term "Son of the Wind" because the wind sweeps constantly around the clusters on Pantelleria. And the island’s winds bring with them a profusion of fragrances so intense that you can touch them.
From the wonderful island of Pantelleria and the best selections than grapes Moscato of Alexandria or Zibibbo here this excellent liquoroso wine from the color golden clearly and the intense scent, elegant and delicate.
A wine Passito of Pantelleria, at D.O.C. since 1971, but that the isle holds dear in the memory of the Goddess Tanit when it was able to win against ambrosia of the Gods’ and conquer Apollo’s love. All over the world, Benanti dedicates infinite care to its sweetness, remindful of antique traditional techniques in the grape selection, raisining and sun drying.
