The Passito di Pantelleria is a white passito wine produced exclusively on the homonymous island with Zibibbo grapes (also known as Moscato d'Alessandria). The bunches, before being transferred to the cellar, are subjected to natural drying, so that the grapes dehydration increases the concentration of the sugars. Its origin is ancient, probably dating back to the Arab domination of the ninth century AD. It seems that the name Zibibbo derives from the Arabic “zaibib” which means - in fact - “dried grapes”.
Once the grapes are properly dried, the human beings do all the rest: a slow fermentation of the must leads to a sweet wine, full of brightness and softness, with an unparalleled aromatic scent. It can be placed on the market from 1 July of the year following the harvest.
The fortified version (Pantelleria Passito Liquoroso) is obtained with the addition of alcohol or Zibibbo brandy.
Passito di Pantelleria always presents itself in an attractive way: the color is golden yellow, tending to amber; the scent is unmistakably typical of Zibibbo, aromatic, fragrant, with an explosion of notes of dried fruit - such as apricots, dates and figs - and jam. The taste is sweet, warm, soft and practically unforgettable.
Excellent wine for meditation, Passito di Pantelleria makes space in the most intimate moments with its warm caress. If tasted aged it can be generous, with its slight spiciness to give a dusting to our daily stability. The most traditionalists can taste it with the rich regional patisserie.
- Passito di Pantelleria
- Pantelleria Passito Liquoroso
- Zibibbo 100%
- grapes quintals / hectare: 100
- wine hectoliters / grapes quintal: 40%
- wine hectoliters / hectare: 40
- Passito di Pantelleria: 14%
- Pantelleria Passito Liquoroso: 15%
- temperature: 12°C / 54°F
- glass: small wine glass
- longevity: 5-10 years