Grape blend: 100% Zibibbo
Aged: 3 months in Barrique barrels
Alcohol content: 13.5% vol
Acidity: 8.7 g/l
Residual sugars: 130 g/l
The Zibibbo grapes for this sweet, full-bodied wine, with its aromas of dried fruit balanced by a marine freshness, come from western Sicily. The grapes for La Vialla’s Passito benefit from the very hot temperatures and drought, at least at the end of their ripening period: they are actually left on the vine to “sovramaturare” (= overripen). After drying out naturally in the vineyard, they are picked by hand, soft-pressed, and then the must is immediately cooled. Fermentation at a low temperature, around 15 °C, lets the alcohol develop while maintaining the characteristic natural residual sugar content of Passito. The wine than ages for about 3 months in barrique barrels.
Tasting - Colour: intense golden, amber yellow, almost creamy to look at. The nose: sweet, citrusy aromas, grapefruit and citron, candied fruit and dates. In the mouth: honey-like; the sweetness is clearly perceived, but also the aromatic intensity, which is balanced by the acidity, traits that are confirmed in the aftertaste.
Wine and Food Pairing – A “meditation wine” (good to try chilled as well) it finds its place with the cheese board – pecorino or blue cheeses, even accompanied by preserves and jams – and when the dessert arrives, with pastries, Sicilian “cannoli”, ricotta and orange cake, pistachio ice cream (maybe even homemade), as well as making an agreeable combination with a slice of Panettone and chocolate desserts.