Grapes are hand harvested from 20-30 year old vines beginning the second week in August for vineyards at sea level ending at the end of September for vineyards at 150m elevation. The earlier harvested grapes are partially dried under the intense sun of Pantelleria until the last, high elevation grapes are harvested. During appassimento, the grapes lose 25% their weight in water. Vinification begins with the high-elevation grapes which are crushed, pressed and fermented immediately after harvest. The previously raisined grapes are added to the fermenting must and fermentation is stopped with the addition of pure alcohol once the desired sugar content is reached. 15% alcohol by volume; 170gr/L residual sugar.
Golden yellow-orange in color. Bouquet is complex and elegant, reminiscent of dried fruit and apricots. Beautifully balanced on the palate, the flavor bursts with rich, intense fruit that lingers on the finish. Best served at room temperature or slightly chilled with desserts, dried fruit and mature cheeses.
Score: 90 PointsWine Spectator Author: Nathan Wesley
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