The wine is produced using the Zibibbo grape, which is unique to this region. The characteristics of Passito Di Pantelleria grapes are their high sugar and acidity levels, making them perfect for producing a sweet, rich wine. The grapes are allowed to dry in the sun for several weeks to concentrate their flavors and sugars.
To make Passito Di Pantelleria wine, the grapes are harvested and then left to dry on mats or racks for around three to four weeks. The dried grapes are then pressed, and the resulting must is left to ferment for several months. The wine is aged in oak barrels for a minimum of one year, which gives it its unique flavor profile.
The wine has a deep golden color and a rich, complex aroma of apricot, honey, and raisins. On the palate, it is sweet and intense, with a long finish that lingers. Passito Di Pantelleria wine pairs perfectly with strong cheeses, dried fruit, and desserts. It is a sweet wine and has a high alcohol content, typically ranging from 14% to 15%. Passito Di Pantelleria wine should be served slightly chilled, around 10-12°C. It can be enjoyed as an aperitif, with dessert, or after dinner.
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