TERRITORY OF ORIGIN: Island of Pantelleria
TERRAIN: Soil composition: volcanic, sandy and slightly clayey soil.
Altitude: from 0 to 300 m above sea level.
Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summers.
VINIFICATION AND AGEING: Harvest period during the last twenty days of September. Soft pressing of the raisins and addition of dried Zibibbo grapes. Fermentation at a controlled temperature of 16°C, then lowered to 3° C. Aging in stainless steel vats at controlled temperature for 10 months.
TASTING NOTES: Colour: golden yellow tending to amber. Aroma: intense notes of candied fruit and citrus fruit with hints of eucalyptus, sage and apricot. Palate: balanced and lingering, with predominant notes of apricots, dried figs and hints of candied fruit and canned peaches.
PAIRING: Traditional: dry pastries, cannolis, Sicilian cassatas, pastries with raisins. Unconventional: blue cheese pralines covered with unsweetened cocoa powder and chili pepper.
Serve at 12°-14° C.