Winery IpsusPantelleria Passito
Sweet wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Pantelleria Passito of Winery Ipsus in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or floral.
Food and wine pairings with Pantelleria Passito
Pairings that work perfectly with Pantelleria Passito
Original food and wine pairings with Pantelleria Passito
The Pantelleria Passito of Winery Ipsus matches generally quite well with dishes of sweet desserts such as recipes of grandma's cherry clafoutis.
Details and technical informations about Winery Ipsus's Pantelleria Passito.
Discover the grape variety: Arrouya
Light, fruity reds with a clear ruby colour, supple tannins and delicate aromas of red fruits (cherry, raspberry), gentle spices and floral notes. A rare, airy profile now virtually absent from commercial viticulture. Preserved for its heritage value, this ancient variety survives in a few Pyrenean plots among the historic grapes of the South-West.
Last vintages of this wine
The best vintages of Pantelleria Passito from Winery Ipsus are 2008, 2013, 2010, 2011 and 0.
Informations about the Winery Ipsus
The Winery Ipsus is one of of the world's greatest estates. It offers 4 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
