Winery MiceliYanir Passito di Pantelleria
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Yanir Passito di Pantelleria
Pairings that work perfectly with Yanir Passito di Pantelleria
Original food and wine pairings with Yanir Passito di Pantelleria
The Yanir Passito di Pantelleria of Winery Miceli matches generally quite well with dishes of spicy food or sweet desserts such as recipes of honey chicken wok style or tiramisu (original recipe).
Details and technical informations about Winery Miceli's Yanir Passito di Pantelleria.
Discover the grape variety: Lercat
Simple, fresh dry whites with a pale golden robe and a supple palate with moderate acidity, with understated aromas of citrus and white flowers. Discreet rustic profile. Almost extinct, preserved in INRAE variety collections; bears witness to the pre-phylloxera ampelographic diversity of the South-West and is studied as a heritage variety for its genetic interest. Rare French white variety, once grown in the South-West.
Last vintages of this wine
The best vintages of Yanir Passito di Pantelleria from Winery Miceli are 2013, 2014, 2009, 2006
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
