Winery MiceliNun Passito di Pantelleria
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Nun Passito di Pantelleria of Winery Miceli in the region of Sicily often reveals types of flavors of dried fruit.
Food and wine pairings with Nun Passito di Pantelleria
Pairings that work perfectly with Nun Passito di Pantelleria
Original food and wine pairings with Nun Passito di Pantelleria
The Nun Passito di Pantelleria of Winery Miceli matches generally quite well with dishes of spicy food or sweet desserts such as recipes of stuffed round zucchini or the coughing cat's apple crumble.
Details and technical informations about Winery Miceli's Nun Passito di Pantelleria.
Discover the grape variety: Mtsvane Kakhuri
Structured, aromatic dry whites with a pale golden robe, a broad palate and preserved acidity, with signature aromas of citrus (lemon), white flowers, white-fleshed fruits (peach) and Caucasian mineral notes. Also made as tannic orange wines in qvevri (buried jars) with dried fruit and spice notes. Grown in Kakheti (eastern Georgia), it embodies Georgian viticultural identity and the qvevri heritage. Native Georgian white grape.
Last vintages of this wine
The best vintages of Nun Passito di Pantelleria from Winery Miceli are 0, 2014, 2010
Informations about the Winery Miceli
The Winery Miceli is one of of the world's greatest estates. It offers 51 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: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
