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 ...
Description
Vines: planted with trees, in small "craters" dug by humans to protect them from the wind. Harvest in August, selecting only the best ones and put to dry in the sun on the stone stenditoi in the vineyard, for twenty - thirty days, taking care to girarli manually several times. System: The grapes are then gently squeezed and the juice as concentrated sugar and natural flavorings, along with fermented mash of dried grapes not harvested in a second phase, so they engage the fermentation. Tasting notes provides wonderful sensations, fruity fragrance of spices and dried figs, full-flavored, sweet, aromatic largely, but not cloying. Matching: Ideal wine for dessert or company where the product of so many feelings about is the particular nature of the island and my careful and passionate work of winemaker, in the binding of these ancient traditions wine
