This Passito di Pantelleria offers cut grass, caramel, orange zest and candied citrus, ginger, hints of grilled nuts a faint whiff of alcohol are all on the nose. The palate is rich and silky, moderately sweet with the alcohol cutting the sugar short of being too much. Perfumed and almost liqueur-like this is a wine to sip and savour.
In 1880 Paolo Pellegrino, notary with a strong passion for grape growing founded the company; Cantine Pellegrino, in few years, succeeded in transforming the family company into one of the most important wineries in Marsala. They still have this leading position until today.
In a constant tussle with Puglia to win the title of largest volume produced each year, the wines of Sicily are as varied as its history. Delicate whites, full bodied reds and of course Marsala show the variation in climate and abilities of the various regions within the Island. The fame of Marsala wine is due mainly to the British, who had already traded in Port, Madeira and Sherry products. In 1773 they docked in Marsala where they tasted this “nectar”. It was love at first taste. By using similar production techniques to the other sweet wines, a new product appeared on the market. This was the beginning of Marsala’s global adventure.
Passito di Pantelleria
Made from Zibibbo (Muscat of Alexandria) grown on the island of Pantelleria in the Trapani province of Sicily. The grapes sun-dry and the wine is lightly fortified. The wine is concentrated and sweet with a nice kick of alcohol.
Commonly called Muscat of Alexandria. An ancient vine, one of the oldest, in fact, that grows all over the world. Useful in the production of table grapes and raisins it is also made into wine in: Samos, Greece, Malaga, Spain, Pantelleria, Italy, Beaumes de Venice, France. Above all, it gets high sugar and acid which makes it a wonderful grape for sweet wines.