The flagship of Sicilian wine production, the passito di Pantelleria is renowned and known all over the world. Of ancient origins (it is believed to have been produced as early as 200 BC) it is dense and full-bodied, has a pleasantly sweet taste imbued with the aromas of the land where it was born. Which, in particular, recalls hints of apricots, honey and dried figs. Sweet liqueur wine for the end of a meal, it is also known as the yellow gold of Pantelleria . The disciplinary wants it to be refined until July 1st of the year following that of the harvest.
How to make the passito di Pantelleria
Passito di Pantelleria is produced in a particular way. The grapes used in its preparation - grown on vines which, in order to be better protected from atmospheric agents, but in particular from the wind that reigns supreme on the island, are cultivated in basins dug into the ground - undergo a process of dehydration (appassimento scalar) which takes place directly on the plant in two different phases. The disciplinary establishes and imposes that the production must take place strictly on the island - all the winemaking steps included.
Passito di Pantelleria characteristics
Characterized by a golden color with amber reflections, it has an intense aroma which, as anticipated, tastes of dried figs, honey and dehydrated apricots, candied citrus fruits, dates, raisins and much more. On the palate it is dense, sweet and enveloping: it offers a perfect balance of sweetness, flavor and softness. In its production selected vineyards grown on the island of Pantelleria are used. Its alcohol content fluctuates around 14% by volume.
The best pairings with Pantelleria Passito
This liqueur wine goes well, by its nature, with desserts . In particular, it goes well with fruit tarts, ricotta desserts ( primarily cassata) and dry pastries such as nougat and Sicilian almond paste as well as ice cream (especially pistachio flavored). But it also goes well with cheeses , especially the blue ones such as Roquefort and Gorgonzola, spicy, hard and very seasoned (try it with pecorino and fig jam). Someone also combines it with foie gras .
Passito di Pantelleria how it should be served
Sipping the passito di Pantelleria you can enjoy the freshness of the citrus note with which it is pervaded. It should be served cold at a temperature of around 10-12°C as an aperitif, or 16/18 to accompany dessert - in medium-sized glasses. It is considered an excellent meditation wine , that is to be sipped calmly and even on its own.
