Winery Cantina BasileShamira Non Shamira Passito di Pantelleria
Sweet wine
This wine generally goes well with
Details and technical informations about Winery Cantina Basile's Shamira Non Shamira Passito di Pantelleria.
Discover the grape variety: Feunate
Light, simple fruity reds with a lightly coloured clear ruby colour, soft tannins and an airy palate with moderate acidity, showing undemonstrative aromas of southern red fruits. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections, a witness to the pre-phylloxera ampelographic diversity of the South-East and part of the heritage varieties under study. Rare French black variety, formerly grown in south-east France.
Last vintages of this wine
The best vintages of Shamira Non Shamira Passito di Pantelleria from Winery Cantina Basile are 2012
Informations about the Winery Cantina Basile
The Winery Cantina Basile is one of of the world's greatest estates. It offers 8 wines for sale in the of Passito di Pantelleria to come and discover on site or to buy online.
The wine region of Passito di Pantelleria
Sicilian island DOC (dark volcanic soils, UNESCO alberello training, conche sheltered from the scirocco, arid and windy climate): Zibibbo (Moscato d'Alessandria) is the exclusive king in sweet passito whites — amber-nectar robe with notes of dried apricot, candied orange zest, soft spices, honey and volcanic saline minerality, rich and concentrated palate with preserved sugar-freshness balance. Grapes sun-dried 1–4 weeks, subtle and elegant aromatics.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
