Why You Should Explore Sicily’s Dessert Wines
Getty ImagesPassito di Pantelleria (dessert wine from Italy) Succulent dessert wines have a long history in Sicily, which is one of the country’s greatest producers of wine, both in terms of volume and vineyard land. A custom that dates back to antiquity may be traced back to the Greeks and Romans. Sweet wines have traditionally been highly regarded. The high concentration of sugar and alcohol in the wine allowed it to last longer on the shelf and also helped to keep it stable throughout long sea journeys.
Indeed, very acidic wines profited from the presence of large quantities of sugar.
In recent years, sweet wines have fallen out of favor with the public.
Sweet wines are often described as dessert wines on restaurant menus and appear on the last page of the menu, according to most sources.
- Those reservations are unwarranted, as is the case with most people.
- Furthermore, despite the fact that these wines are sweet, they may be enjoyed with a wide variety of major courses.
- They pair exceptionally nicely with chocolate.
- They do, however, go nicely with fatty dishes such as foie gras or grilled pig belly, which are both high in fat.
- Italian sweet wines may be used for a variety of additional purposes outside only matching with food.
- Developed by Luigi Veronelli, a pioneer of Italian wine journalism, to describe a wine that necessitated “quiet, respect, and thought” during drinking, the phrase “quiet wine” was born.
- In order to make sweet wines, there are a variety of methods available.
Prior to crushing and fermenting the wine grapes, they are partly dried, or “raisinated,” in order to enhance flavor and texture.
It also increases the amount of glycerin in the wine, which gives it a smoother and heavier mouthfeel, as well as the amount of acidity in the wine.
One way of drying grapes is to lay them on straw mats after harvesting and allow them to dry under the influence of the sun and wind for a period of time.
Grapes are rotated every few days to prevent mold from growing on the grape skins.
This is an old Roman practice that was particularly popular in cooler locations where grapes left on the ground to dry would otherwise rot if not harvested immediately.
Appassimento is a kind of grape that is distinct from late harvest grapes.
Wines manufactured from raisinated grapes are distinct from wines made from late harvest grapes, despite the fact that they share similar characteristics such as tastes and aromas.
Botrytis, often known as noble rot, plays an important part in the process.
Botrytized wines such as Sauterne are extremely rare in Sicily, however botrytis can be discovered in a part of the grapes that have been sundried or harvested late in the season.
Botrytis, on the other hand, is a difficult boss to please.
It has the potential to damage a grape harvest under the incorrect conditions.
Pale gold to deep burnished gold or bronze in hue, the white wines are available in a variety of styles.
They are also available in a variety of sizes.
All of these wines are accessible in the United States and, with an average price of less than $30 per bottle, are quite affordable.
The percentage of alcohol in the blood ranges from 11 percent to 16 percent.
Cantine Colosi Passito Terre Siciliane IGT, 2016;Cantine Colosi, Passito, Terre Siciliane IGT, 2016;Cantine Colosi, Passito, Terre Siciliane IGT, 2016;Cantine Colosi, Passito, Terre Siciliane IGT, 2016;Cantine Colosi, Passito, Terre Siciliane IGT, 2016 Cantine Colosi provided the photograph.
They are designated with the IGT abbreviation (Indicazione Geografica Tipica).
IGT wines are often less expensive than DOC or DOCG wines, despite the fact that their quality is often on par with or better than DOC or DOCG wines.
Dry apricot, peach, fig, and date notes combine with candied citrus notes, sweet honey, and a hint of earthiness to create a complex and delectable fragrance.
They are made without the use of grape skins in the vinification process.
A slight saline note and a hint of iodine add to the honey sweetness of this flavor.
Grillo is commonly used in the preparation of Marsala and may be found in a number of DOC white wines from western Sicily, either alone or in blends with Chardonnay, as well as in a number of dessert wines.
This is a typical approach for increasing the amount of esters in a dish, which are the molecules that contribute to fragrance and flavor.
Firriato, L’ECRU Passito, Terre Siciliane, 2017.
Featured image courtesy of Firriato The L’Ecru is prepared from dried Zibibbo grapes that have been sun dried.
L’Ecru makes use of a technique known as infusion.
The initial crop is dried in the sun once it has been harvested.
The base wine is then enhanced with the addition of the dried grapes from the first harvest.
Cusumano is a passito prepared from dried Moscato grapes that is served chilled.
It also has ripe apricot, white peaches and almond notes, as well as a faint earthy, dried black tea character.
Cantine Gulino is a winery in the city of Siracusa, in the province of eastern Sicily.
According to local producers, this is an old wine that has been made since the Greeks landed in eastern Sicily more than 2,000 years ago.
Pliny the Elder made notice of this particular wine.
Featuring scents of orange blossom and fresh fennel, this fragrant wine has a variety of floral and herbal notes to it.
The Jaraya is the most highly regarded passito wine from Siracusa.
Cantina Feudi del Pisciotto, Gianfranco Ferre, 2014, Terre Siciliane, IGT; Tenuta Gorghi Tondi ‘Grillodoro’ Passito, 2015, Terre Siciliane, IGT; Cantina Feudi del Pisciotto, Gianfranco Ferre, 2014, Terre Siciliane, IGT A passito named after Italian fashion star Gianfranco Ferre, the Gianfranco Ferre is a wine from Feudi’s Italian Fashion Top Designer Collection, which includes a number of other wines as well.
- Ferre was in charge of designing the label for the wine.
- This is an intensely aromatic wine with the characteristic Gewurztraminer note of rose petal, as well as hints of honey and dried fruit, which is typical of the variety.
- In Sicily, botrytis is frequent in grapes that have been subjected to appassimento, yet the Tondi is the only botrytized wine that is currently being made.
- It is produced in the Mazara del Vallo countryside, which is located around the town of Trapani in western Sicily.
- There are sweet notes of honey present, as well as tropical fruit notes of mango, melon, and a hint of pineapple, among other things.
- Sicilia DOC Tenute Lombardo, Passadinero, Vendemmia Tardiva, 2012, Vendemmia Tardiva The Passadinero is a passito made from Nero d’Avola grapes that have been raisinated on the vine, and it is produced in the province of Bologna.
- Dried dark fruits such as boysenberry and prune are present as well as notes of black cherry jam and milk chocolate, according to the manufacturer.
KAID, Vendemmia Tardiva, DOC, Alessandro di Camporeale, KAID, DOC Italy, 2019; CarusoMinini, Tagos Grillo, Vendemmia, among others Tardiva, 2016, Terre Siciliane, IGT Tardiva, 2016, Terre Siciliane, IGT The KAID is a Syrah from a late harvest.
Among the notes are a strong but well-integrated woody aspect accompanied by notes of cocoa and coffee as well as cinnamon, clove and aged leather all set against a background of earthy tones, forest floor and a hint of smoke.
It is a late harvest grillo created from partly raisinated fruit that has gotten overripe and has been allowed to dry on the vine for a long period of time.
Sicily is bordered by a number of smaller islands, each of which has its own wine-making culture that is distinct from the others.
Located in the Tyrrhenian Sea off Sicily’s northern coast, the Aeolian islands (also known as the Lipari islands) are a volcanic archipelago that was formed by volcanic activity.
Vulcanoes Stromboli and Vulcano are two of the active volcanoes on the island of Sicily.
The 2016 vintages of Cantine Colosi’s Naturale di Salina and Malvasia Delle Lipari were produced by Nurah and Na’jm.
A blend of Malvasia delle Lipari (95 percent) and Corinto Nero (5 percent) grapes grown on the island of Salina are used to make the Nurah.
This produces a silky, satiny wine with apricot and honey flavors on the nose and a hint of herbal/resinous eucalyptus on the palate and finish.
It is also made from the grapes Malvasia delle Lipari (95% of the blend) and Corinto Nero (5% of the blend).
With jasmine-scented smells and flavors of fresh stone fruit and fig, as well as honey and almond undertones, this wine is a delight to drink.
J Micallef took the photograph.
The Ben Ryé is one of the most well-known of the Sicilian passito wines, and it is widely regarded as one of the world’s greatest wines, capable of aging for decades in the bottle.
A dry hunk of volcanic rock in the middle of the Mediterranean, Pantelleria is a popular tourist destination.
The Ben Ryé is made from the Zibibbo grape and is produced through the infusion method.
Grapes are typically harvested around the middle of August, laid out in wooden trays, and dried for three to four weeks using a combination of sunlight and wind.
In the end, the wine is intense and aromatic, with an extraordinary rich bouquet that includes flavors of candied orange, dried apricots, yellow peach, overripe pear, and golden raisin, in addition to herbal notes of saffron, chamomile tea, and cooked artichoke heart, and a hint of wet stone minerality.
It goes perfectly with a cannolo or almond biscotti for a delicious dessert.
If nothing else, they make an excellent addition to cheeses and sweets.
Perfect as a pre- or post-meal snack or as a dessert after an Italian meal. Don’t wait until you’ve reached the last page of the menu before proceeding. These are wines to be tasted, and they should not be missed at any cost. Cin cin, cin cin!
Sweet wines of Sicily
There are 37 items available. Items 1 through 37 of 37 are shown (s) Reduced price by €0.70
Malvasia delle Lipari Passito DOC Dessert Wine 2019 – Hauner.
Winery: Carlo Hauner of Salina, California The Malvasia delle Lipari (Lipari’s Malvasia) The Passita of the Hauner winery, created on the island ofSalina, has a lovely golden hue with vibrant highlights and a pleasantly sweet, warm, and soft taste that is agreeable to the palate. Because of the late harvest and drying for 15/20 days, it is classified as a DOC meditation wine. Year:2019 Price for a 50 ml bottle is €24.80 (regular price is €25.50).
Kabir 2020 Moscato di Pantelleria Doc Donnafugata
With the charactercollection, you may enjoy fascinating wines that will follow you throughout your dinner and are adaptable for food matching. Kabir 2020 is a naturally sweet wine that is quite delightful to drink. It has a rich and fragrant bouquet of traditional floral and fruity smells that are mixed with fresh mineral and subtle savoury notes in the background. Vintage:2020
La Madre – Sweet Marsala Superiore Reserve DOC 2010 – Martinez
Marsala La Madre is dedicated to grandmother Tanina, mother of five children, a generous and sweet woman who is also authoritative and decisive, as the wine presents itself: warm and enveloping in the amber color, explosive on the nose, sweet but never cloying in the mouth. Marsala La Madre is dedicated to grandmother Tanina, mother of five children, a generous and sweet woman who is at the same time authoritative and decisive.
Il Cavaliere Marsala Superiore Dry Reserve DOC 2007 – Martinez
Martinez di Marsala is the name of the winery. Dedicated to grandfather Carlo, a representative of the Cantina Martinez’s fourth generation of owners. The character of Marsala Il Cavaliere is impassive and exquisite, much like the guy who bears the same name: burnished gold hue, intense on the nose, dry yet soft in the tongue. €16.00Price
La TP7 Marsala Vergine Riserva DOC 2003 – Martinez
The Vergine Riserva 2003 is dedicated to the aTP7Diatto, which was the Martinez family’s very first automobile purchase. The King of Sicily, King Vittorio Emanuele III, was given the instrument by Gaspare Martinez, an exponent of the second generation, during a visit to the country in the early 1900s. €24.00Price
Il Fondatore Marsala Vergine Riserva DOC 1978 – Martinez
The firm was formed in 1866 by Carlo Martinez, a smart and industrious young man who, along with his brother Franceso, was responsible for its inception. Its entrepreneurial spirit has survived six generations of business history, which is as long as the flavor of the Il Fondatore Reserve has remained consistent. €58.00Price
La Villa Araba Marsala Vergine Riserva DOC 1995- Martinez
We dedicate our enterprise to the memory of Carlos Martinez, a bright and industrious young man who began the company in 1866 with his brother Franceso. Its entrepreneurial spirit has survived six generations of business history, which is as long as the flavor of the Il Fondatore Reserve has remained unchanged. €58.00Price Price has been lowered by €1.52
Ben Ryé 750ml Passito di Pantelleria Doc 2019 Donnafugata
Collection Icon Wines: Wines that have a distinct personality and are recognized as icons of quality. One of the most well-known and highly regarded sweet Italian wines in the world. Ben Ryé 2016 has an amazing rich bouquet with remarkable aromas derived from the dried grapes: apricots and candied orange peel.
Ben Ryé 2016 is a deliciously complex wine. It has subtle overtones of Mediterranean macchia in its flavor. Vintage:2019 Bottle of 750ml€50.48Regular price€52.00Price for a bottle of 750ml
Ben Ryé 375ml Passito di Pantelleria Doc 2019Donnafugata
Collection In the world of wine, icons are wines that have a distinct personality and represent the pinnacle of achievement. World-renowned for being one of the most highly regarded sweet Italian wines. In addition to an extraordinarily rich bouquet with superb aromas derived from the dried grapes, apricots, and candied orange peel, Ben Ryé 2016 has a very long finish. It has subtle undertones of macchia from the Mediterranean. Vintage:2019 The price of a 750ml bottle is €50.48 (regular price is €52.00).
Malvasia delle Lipari DOC Natural Dessert Wine 2019 – Hauner.
EUR 0.80 less than the previous amount -€0.96offering a discount
Rossomandorla – Red Wine flavored with almonds
Amaro Rossomandorla – A red wine with almond flavoring. Martinez of Marsala is the winery in question. Elite Sicilian red wine with a hint of almond taste. Tastes delicate and somewhat sweet in the mouth. From the strong aroma of almonds, which is distinctive of the fruit. Enjoy as an aperitif when served cold! €7.54 for a 75-cl bottle Price: €8.50 (regular price) Price has been lowered by €0.80.
Biancomandorla – White Wine flavored with almonds
Biancomandorla is a white wine flavored with almonds that is produced in Italy. Martinez of Marsala is the winery in question. Sicilian white wine with a hint of almond flavoring. Tastes delicate and somewhat sweet in the mouth. From the almond’s fragrant smell, which is distinctive of the fruit. When served chilled, this is an excellent aperitif. a bottle of 75 cl Price: €7.20Regular price: €8.00Price: €7.20 -€2.00 off the regular price
Amaro Amara 50 cl -Sicilian Bitter Liqueur
It is made from the best “Red Oranges of Sicily IGP” that have been grown in the Orange groves of Contrada San Martino in Misterbianco for generations, and it is the Sicilian liqueur that was born on the slopes of Etna. Amaro Amara is produced in small quantities using only the best “Red Oranges of Sicily IGP” that have been grown in the Orange groves of Contrada San Martino in Misterbianco for generations Bottle with a capacity of 50 cl. Price: €17.90 (regular price: €19.90)
Marsala Vergine DOC – Martinez
Winery:Martinez of Marsala Marsala Vergine DOC Marsala Vergine DOC V.L.Q.P.R.D. is an abbreviation for V.L.Q.P.R.D. (Fortified Wine Produced in a Specified Region) Reserve in perpetuity Excellent liqueur wine with a fragrant and delicate scent, which has been matured in oak barrels for more than 5 years, with a long finish. a bottle of 75 cl -10 percent off the regular pricing
Malvasia Dessert Wine – Typical Geographic Indication – “Sicily”.
This dessert wine is made from Malvasia grapes. Because it is made from very sweet musts, it is a fantastic dessert wine. It has rich and aromatic scents that may be savored in a variety of ways other than with traditional Sicilian pastries. Price: €7.20 (regular price) €8.00Price
Pantelleria Passito Wine 2015 – Jemara – Martinez
Pantelleria Passito Wine 2015 – Jemara – MartinezJemara is a natural liqueur wine with no added alcohol that is produced entirely on the island of Pantelleria, where the entire production process, from grape selection to bottling, is carried out in accordance with production protocol.
It is made from the Zibibbo grape variety, which contains everything that this magnificent island has to offer: sunshine, volcanic soil, warm African winds. It is a fantastic dessert wine.
Pantelleria Passito Wine – Menhir 2018 – Martinez
Martinez Pantelleria Passito Wine – Menhir 2018 – Pantelleria Winery Menhir is a liqueur wine produced on the island of Pantelleria, with a tiny amount of alcohol added for flavor. Heirloom grape varieties such as the Zibibbo produce this wine, which has all that this beautiful island has to offer: sunlight, volcanic soil, and warm African breezes. Excellent dessert wine.
Marsala Superiore Riserva Dry D.O.C.- Martinez
Martinez Marsala Superiore Riserva Dry (Marsala Superiore Riserva Dry) In Sicily, this Marsala is a fortified wine made in the town of Marsala, in the province of Trapani. It is a D.O.C. wine. While the wine is being fermented, alcohol and mistelle, an ingredient responsible for the wine’s balance and smoothness, are added to it during the concia process, which is also the step at which the type of Marsala that will be made is established. Excellent dessert wine with a dry and harmonious flavor that pairs well with chocolate.
Ferrandes 375ml Passito di Pantelleria Dop 2013
Ferrande s. is the winery. Year:2013. Bottle has a capacity of 375mL. Elegant and powerful, this wine is made from Zibibbo grapes sourced from vineyards on the island of Pantelleria’s central plateau. It is of exceptional quality and elegance. Its vibrant amber hue emits powerful notes of dried fruit and dried fruit, which are accompanied by a dry finish. It is considered to be one of the greatest sweet wines produced in the Mediterranean region. €32.95Price
Egg Cream – Aromatic Wine
Farm Martinez produces an aromatic wine known as Egg Cream. PRIMARY PRODUCT: MARSALAN Doc is in good shape (ageing 6 months) THE CONTENTS OF ALCOHOL ARE:16° 22 percent of the population consumes sugar. AROMATIZATION: Egg yolk infusions made from natural ingredients. Bottle with a capacity of 750 mL.
Orange Rosolio – Liqueur
OROMORO-Liqueur with an infusion of Sicilian oranges Delicious orange-scented liqueur made by distilling 100 percent Nero d’Avola with an infusion of 100 percent Sicilian orange peel and aging it in oak barrels. This liqueur is one-of-a-kind and unmistakable because of its powerful and delicate flavor, as well as its rich and distinctive aroma. Sicilian artisanal product of the highest quality! bottle with 70 ml capacity
L’Ecrù Passito Naturale 2018 IGT – Firriato
Ecrù is a natural passito made from Zibibbograpes and other botanicals. The method of infusion of raisins in wine is employed in the process of vinification. The natural drying process of the bunches is controlled by the sun and the wind, which work together for over 40 days. The grapes are then unpacked and incorporated into the wine, which is what gives L’Ecrù its distinct character. Price for a 50-cl. format is €22.90. Price has been lowered by €0.10.
Amaro Amara with case 50 cl -Sicilian Bitter Liqueur
Amara, or Amaro Amara, is a Sicilian bitter liqueur that was born on the slopes of Mount Etna and is produced in small quantities using only the best “Red Oranges of Sicily IGP” that have been grown by the Red Company in the orange groves of Contrada San Martino in Misterbianco for several generations. Bottle with a capacity of 50 cl. Price: €19.90Regular price: €20.00Price: €20.00
Vituzza – Distillate of Brandy
An alcoholic digestif made from Brandy and aged for ten years in oak barrels with the addition of green lemon and dried mint leaves, which gives it a fresh and delicate taste on the palate.
It is suitable for any occasion and may be used to create unique cocktails or lengthy drinks; it is also delicious when served with ice cream. 70 cl in a bottle format
Sicilian Sweet Wines Demand Attention I Photo Essay – Opening a Bottle
10 minutes to read I recently traveled to Sicily for the first time. There are sweets galore on this island: granita for breakfast, acannolo after lunch, gelato pistacchio in the heat of the day, and cassata for dessert (with, of course, a sweet wine). It became into a light-hearted joke among my traveling companions: dolce was a four-course dinner in and of itself. And, after all, why not? Sicilians are masters of sugar, fitting it into their everyday lives as if there were no such thing as a tomorrow.
- Sugary wines are dismissed with gusto by us Americans, despite our intrinsic and cultural fondness for the sweet stuff.
- It is not a part of our way of life.
- However, the universe of Italian sweet wines — particularly those from Sicily — is huge.
- These wines are widely produced throughout Italy and are a throwback to the days when winemaking was less about achieving worldwide success and more about utilizing shabby practices to make the wine pleasant for local consumption.
- Because of the evaporation of the grape’s water content, this process, known as appassimento, results in a concentration of sugars in the grape’s juice.
- Hundreds of years ago, the appassimentoprocess smoothed off the edges of many too tannic and highly acidic wine varieties.
- Currently, it is being utilized to remind us that sweet wines do not have to be cloying — in fact, they can be downright exhilarating — in areas like Sicily.
1. Grillodoro by Gorghi Tondi
Grilled Tondi (Gorghi Tondi Grillodoro) Kevin Day demonstrates how to open a bottle. Gorghi Tondi’sGrillodoro() is one of Sicily’s most odd wines since it originates from one of Sicily’s most peculiar vineyards, which makes it one of the most unusual wines in the world. The little vineyard dedicated to this wine is located on theGorghi Tondiestate near Mazara del Vallo on the western coast of Sicily, and it is frequently affected by botrytis, sometimes known as noble rot, which is a fungal infection.
- I recently took a tour around this vineyard at a time when the Grillo grapes were getting close to being perfectly ripe.
- Gorghi Tondi, on the other hand, did not set out to make a wine containing botrytis in the first place.
- According to Salvatore, who spoke via a translator, “the ideal thing for the growth of botrytis here is the alternation of humidity and wind.” This is due to the fact that dampness aids in the growth of the fungus, and the wind dries the clusters of fungus.
- The charm of botrytis, on the other hand, is in the thin margins between these conditions: For drying to be effective, you must have precisely controlled humidity and wind conditions in each grape cluster, as well as precisely controlled cluster configurations inside each grape cluster.
- Grillodoro has the flavor of a Sauternest that has just returned from a vacation in Hawaii.
- In early September, just a few of the berries had succumbed to the fungus, but we selected them, split them open, and drained the juice from each grape as quickly as we could.
The bees were aware of it as well, as they buzzed around the clusters like hungry little monsters, searching for nectar. Nature seems to be aware of the fact that it had also made something wonderful.
2. Passo Nero by Arianna Occhipinti
Arianna Occhipinti was born in the year 2015. Passo Nero is a slang term for “Black Passage.” Kevin Day demonstrates how to open a bottle. In our area, withering has always been a part of the tale.” ‘I told you,’ Arianna Occhipinti replied when I wrote her with some questions about her outstanding novel Passo Nerowine. “Whether it’s a procedure for creating wine (or) a method for preserving grapes throughout the winter,” says the author. Arianna Occhipinti has risen to become one of Italy’s most significant natural winemakers in the last few decades.
- Arianna Occhipinti in her winery, with her husband.
- When I discovered that Passo Nero () was available for purchase at my local wine shop, I instantly modified my shopping itinerary.
- I had to find out whether this was an extremely uncommon bottle from Occhipinti.
- The smells were reminiscent of black prunes, blueberry preserves, chocolate, leather, and menthol, and the structure was muscular while remaining light on its feet, as if it were floating.
- (“It was a little too sweet for supper,” she observed.) We all agreed that a pairing with chocolate was the most sinfully delicious combination.
- Having hand-harvested the grapes, she next dries them on racks for 15 days in the Sicilian heat, allowing the water content to be evaporated and the sugar content to be concentrated.
- The grape retains its acidity long into ripening, and it is this important characteristic — which prevents the wine from devolving into a mushy mass of syrup on the palate — that makes it perfect for the manufacture of passito wine.
- At the Azienda Agricola, grapes are being harvested.
Arianna Occhipinti’s Agricola Arianna Occhipinti In response to my question about where she got the idea for this wine, she explained, “I noticed some sticks in the medieval cellars where the grapes were dried to preserve it.” The practice had been carried over to my own country, a land of reds, where Nero d’Avola and Frappato are produced.” After tasting the passito of Barone La Lumia (one of the few producers of Nero d’Avola), I made the decision to go through with the project.
Her motivation resulted in the creation of Passo Nero, which is an essential part of the narrative of Nero d’Avola.
3. Capofaro Malvasia by Tenuta Capofaro
Capofaro Malvasia is a white wine produced in Italy. Salina IGT is an acronym that stands for Salina IGT. Kevin Day demonstrates how to open a bottle. The Aeolian Islands are a group of volcanic islands located off the coast of Sicily’s northeastern coast. These islands were said to be the home of the Greek God of Wind (Eolo), who dwelt on them when the Greeks first arrived in the 6th century BC and introduced winemaking on the islands’ black volcanic soil. However, it wasn’t until the nineteenth century that the wines began to achieve widespread recognition outside of the islands.
- In the wake of two world wars, land development to accommodate an influx of tourists, and a worldwide fall in interest in sweet wines, the Malvasia grape area on the islands of Salina, Lipari, and Vulcano has decreased significantly.
- Tenuta Capofaro is a winery in Tuscany, Italy.
- Views of the nearby islands of Stromboli and Panarea may be seen from the vineyards on the island’s northeastern tip, which are situated on a rocky outcrop surrounded by vines.
- Dried wines, according to the estate’s agronomist, Alessandro Accardi, are helping to revitalize the island’s wine industry and are expected to be a key factor in determining the island’s viticultural destiny.
- When making theCapofaro Malvasia(3/4), the grapes are dried for 18 days in enclosed, open-air structures known asfruttaio before being transported to Sicily and pressed at Tasca d’Almerita’s Regaleali winery.
- One of the difficulties in bringing such a wine to maturity is the amount of effort involved.
The sun is essential to Malvasia’s growth, and our vineyard employees work tirelessly to ensure that the grapes receive the most amount of exposure possible.” From its golden hues to its fresh-air smells and stone-fruit richness, the wine appears to be radiating the exact sunshine that it got in the vineyard throughout the harvesting process.
In the depths of winter, when, if you’re anything like me, the colorless landscape begins to chew at your soul, I recommend sipping this wine.
4. Ben Ryé by Donnafugata
Donnafugata Ben Ryé is a fictional character created by author Donnafugata Ben Ryé. With permission from a dear friend who wishes to remain anonymous, this photograph has been released. Ben Ryé() by Donnafugata functions in a similar way to a Kandinsky painting: it is a collage of vivid but seemingly shapeless feelings that suddenly condense at the end into something that makes perfect sense to the observer. My first tasting of this wine was from the 2016 vintage, and it was a bit perplexing.
- I think that the richness of sweet wines is sometimes lost by the addition of sugar, yet Ben Ryé managed to keep both intact.
- A Sicilian island, like Capofaro Malvasia, is where this wine originates from; in this instance, Pantelleria, an outcropping of rock in the Sicilian Straight with a rough, wind-swept landscape.
- Pantelleria’s history is intertwined with Arabic culture, and as a result, the Zibibbo grapes used to make Ben Ryé and other Passito di Pantelleria wines were primarily used for table grapes and raisins for much of their history on the island before being planted for wine production.
- The gorgeous terracing of the island — as well as the extraordinary lengths to which Pantelleria farmers go in order to make a livelihood from grapes, capers, and oranges — are both breathtaking and impressive, to put it mildly.
- I had dinner with his sister, José Rallo, the night before in Marsala, Italy.
- Today, Donnafugata’s vineyard activities are spread throughout Sicily, including locations in Etna, Vittoria, and Contessa Entellina, among others.
- She told me a story about her father, Giacomo, who had witnessed firsthand the colossal effort put out by the winegrowers of Pantelleria.
In a nutshell, it didn’t travel well and didn’t stand a chance of selling well in either mainland Italy or internationally.
The wines appeared to be structurally quite similar.
Ben Ryé is the type of wine that can be kept for decades, thanks to its residual sugar and well-balanced acidity, as well as the exquisite craftsmanship that goes into its manufacture.
But there was something about the wine that helped me put my pen down and enjoy myself a little more.
But then José began to sing at the dinner table with the most lovely voice, and I was reminded once more that in Sicily, it’s all about the pleasure of life.
It is important to note that in order to write this piece and take many of the photographs, I traveled to Sicily on a press trip, with my travel expenses being partially covered by a group of wineries (Gorghi Tondi and Donnafugata, as well as two others).
As a second point, I was given the bottle of Capofaro Malvasia as a sample by the winery’s importer, DallaTerra Winery Direct, as a result of an editorial request I made based on my interest in the wine. Find out more about the editorial policies of byeditorial.
Sweet dessert wines of Italy (Passito Wines, Italian Syrupy Wines, Italian Sweet Sparkling Wines)
Sweet wines produced in Italy may be split into three categories:–Passito wines (such as Vinsanto and Passito di Pantelleria)–Syrupy (port-like) wines–Syrah wines (Marsala) –Sparkling sweet wines (Brachetto d’Acqui) are a kind of sparkling wine. In addition to being served as dessert wines, several of these wines can also be enjoyed as an aperitif, between-meal (bracetto d’Acqui), or as an accompaniment to cheese platters or foie gras (Marsala, for example) (Passito di Pantelleria). Marsala Wine Cellar is a winery located in the town of Marsala, Italy.
- Passito wines are sweet and quite alcoholic, and they are produced in small quantities.
- The drying phase, known as “appassimento,” usually takes between 3 and 4 months, during which time the sugar concentration reaches 30 percent to 40 percent of its original level.
- Vinsanto or other passito wines, such as Sciachetrà from Cinque Terre and Passito di Pantelleria, are typical sweet wines consumed as digestifs in Italy.
- Vinsanto and Cantucci are two of the most well-known Italian wines.
- Vinsanto occhio di pernice is the name given to this wine when it is made from Sangiovese grapes.
- Vinsanto is available in four different varieties: secco, amabile, occhio di pernice, and riserva.
- It’s a really excellent, sweet dessert wine with a hint of sweetness.
Loazzolo is produced in small quantities and is extremely rare.
It is golden gold in color with rich amber reflections and graceful flavors of apricot and acacia honey.
Excellent with pastries, sweets, and Panettone (pizza).
Marsala Marsala is made in the Sicilian city of Marsala (formerly Marshalla), which is where the wine is produced.
Also used in the making of delicacies like as cakes and tiramisu.
There are four types of Marsala: fine, superiore, vergine (also known as vergine stravecchio), and vergine stravecchio.
Made from Moscato grapes, Moscato di Pantelleria is a sweet wine from Sicily.
Vernaccia di Oristano is a sweet DOC wine from Sardinia that has a Xeres-like flavor.
With the same name, there is also a dry variation available.
Wines with a glimmer of sweetness In order to produce the sweet sparkling wines listed on this page, the fermentation process must be stopped artificially by cooling the fermenting juice.
Brachetto d’Acqui (Acquisition Brachetto) Brachetto d’Acqui is a lovely red sparkling wine with characteristics of rose petals and strawberries that is made in the Veneto region of Italy.
It is made from grapes of the same name that are black in color (brachetto).
Dessert wine is also available in a still form.
Moscato d’Asti is made from Moscato bianco grapes.
Perfect for serving with fruit-based desserts.
Originally described as a divine and light wine (“Quel si divino e leggiardetto moscadelletto di Montalcino” in the 17th century by the Italian physician and poet Francesco Redi in his dithyramb “Bacco in Toscana”), Moscadello di Montalcino is a straw-yellow sparkling dessert wine produced by the town of Montalcino in Tuscany.
All photographs courtesy of Slow Italy, with the exception of the main image, which is courtesy of AnSyvanych; the Marsala wine cellar, which is courtesy of pacaypalla; the grapes drying on straw mats, which is courtesy of Mmaxmax; and the Vinsanto, which is courtesy of ninette luz.
Three of the Best Italian Dessert Wines
Carla Passino and Silvia Donati wrote the words for this piece. There’s an Italian dessert wine for every occasion, ranging from Passito di Pantelleria to Moscato d’Asti, among others. Italy’s complexity is best understood via its wine, and there is no better way to do it. The fresh sea breeze, the crisp cold mountain air, the penetrating scent of Mediterranean scrubland, and the tart sweetness of forest fruits all find their way into the bottle, resulting in a vast array of bouquets and flavors that reflect the scenery and quirks of the Italian terroir, all of which are captured in the bottle.
To illustrate, consider two wines from the Friuli region: a pale straw-colored moscato that is lightly sweet in the mouth and has plenty of acidity to cut through the sweetness; and a similar wine from southern Sardinia that is a golden triumph of Baroque-like richness, with its honeyed sweetness that is almost solid in the mouth.
When you combine geography with wine culture and vinification techniques, you end up with an unlimited number of dessert wines to choose from.
Straw wines from the Centre and South, late harvest wines from the North and the Islands, noble rot, icewines, and more are all available throughout the country.
It is primarily produced in the hilltop town of Asti (not to be confused with Asti spumante), as well as the nearby provinces of Alessandria and Cuneo, in the north-western region of Piedmont. Moscato d’Asti is lightly sweet, gently effervescent, and low in alcohol, and it is produced in small quantities. Moscato bianco is a white wine made from the Muscato bianco grape, which is regarded to be the greatest grape variety in the Muscat family of grapes. It gets its name from the earthy musk scent that it emits.
- Moscato bianco is believed to be one of the oldest grape varieties planted in that region, dating back to the 15th century.
- Moscato was given as a digestif in the evenings after multi-course dinners to cleanse the palette and prepare it for dessert, and it suited that role admirably.
- It should be served with a slight cold to it.
- Moscato d’Asti, which is a guarantee of the product’s excellence, is still produced by small family-owned businesses.
It is particularly popular among customers under the age of 45, both because of its cost and, more surprisingly, since it has become the drink of choice for hip-hop culture, which may explain why it has become so popular.
Vin Santo is a drink that only by its name entices you to give it a try. It literally translates as “Holy Wine,” and there are various ideas as to how it came to be. During the Middle Ages, a Franciscan friar is said to have used altar wine to save individuals from the Black Death, according to legend. The Tuscans promptly dubbed it Vin Santo, or “Holy Wine,” since they believed it to be a miracle. The name, according to another tale, was given to the church by none other than Cardinal Bessarion, a Greek scholar who attempted (in vain) to bring the Orthodox and Roman Catholic faiths together.
His true message, however, was lost in translation when the Florentines misinterpreted his phrase for Santo, leading to the wine being dubbed “Holy.” Whatever the case, Vin Santo is unquestionably appropriate for saints, or at the absolute least for kings – saints, after all, being, ideally, above the reach of the palate’s temptations.
Grapes are collected and let to dry on rush mats (or hung from the rafters) for a few months before being pressed; the sugar in the grapes concentrates as the grapes eventually change into raisins as the drying process continues.
As a result of this exposure to air, the wine develops its own unique taste and color.
The nutty undertones in the sweeter Vin Santo make it a fantastic pairing with cantuccini, which are almond pastries from Tuscany that are dipped in the wine and absorb it delightfully.
Passito di Pantelleria
It is a marvel that this wine has survived for so long. When the Arabs once controlled this lump of rock between Italy and Africa, they dubbed it “Daughter of the Wind.” Pantelleria is a small island that has been battered by the wind for centuries. Picking grapes in the midst of gale-force winds is exhausting work, and young islanders are more likely than not to seek their fortune elsewhere. However, while production has been steadily declining in recent years, there is still reason to be optimistic about the future, thanks to investment from major Sicilian winemakers and the recent formation of a cooperative to safeguard local vineyards.
The wine’s history is shrouded in mythology, but it is said that the goddess Tanit won Apollo’s heart by offering him a cup of Pantelleria wine, which was no small achievement considering that the Olympian god was accustomed to nectar and ambrosia as his drink of choice.
But then there’s Passito, produced from the fragrant Zibibbo grapes, which is delectable enough to win people over.
They are then pressed, frequently in conjunction with freshly picked grapes, and let to ferment for an extended period of time.
As a result, a silky wine with a rich caramel color and powerful aromas of dried figs, apricot, and date are produced. It has a warm and round mouthfeel, with a honeyed flavor that is quite sweet. It pairs well with rich Sicilian pastries, but it’s also delicious on its own.
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Itinerary:Marsala Marsala, the world-famous Italian dessert wine that is both dry and sweet, Marsala is a fortified wine produced in the region surrounding Marsala, in the Italian region of Puglia. It has a long history and a rich heritage, and now it is widely regarded as one of the greatest Italian wines, owing to its combination of dry and sweet flavors that make it unique. Its origins are unknown. Marsala (picture n°1) is a beautiful town on the western coast of Sicily, in the province of Trapani.
Early settlements in this area stretch back to the Roman period, and the contemporary city is home to several sights that visitors may enjoy while they are here.
Although the region around Marsala is the primary production location, Marsala wine can be produced throughout the province of Trapani, with the exception of the towns of Pantelleria, Favignana, and Alcamo, according to the rules.
History what goes into its creation John Woodhouse, an English trader who disembarked at Marsala in 1773, is credited with the invention of mass manufacturing and the widespread popularity of Marsala around the world.
Because Marsala wine has grown in popularity throughout his country, Woodhouse (and later Benjamin Ingham) have worked tirelessly to increase the mass production, commercialization, and promotion of this wine.
It was Cantina Florio, which is now a very prominent brand in Italy, and it was founded in 1890.
In 1969, it became the first wine in Italy to get DOC certification, making it the first of its kind (the Italian appellation of “Protected Designation of Origin” – DPO).
Colors include Oro (gold), Ambra (amber), and Rubino (ruby red); sugar content includes sweet, semi-dry, and dry; and methods of production include Fine, Superiore, Superiore Riserva, and Vergine.
A modest amount of cooked must is occasionally used in place of the raw must (for Marsala Ambra).
Oro and Ambra have a strong, lingering aroma that is reminiscent of tobacco, licorice, and wood, and the flavor is rich and sweet.
Although the aromas of Marsala Superiore, Superiore Riserva, and Vergine can change somewhat from one another owing to the maturing process, the characteristics that they all have include a persistent, rich, and powerful flavor that lasts for hours after drinking.
Because of its distinctive flavor, Marsala wine is really quite good when consumed on its own.
Zabaione (photo n°3), an Italian sweet sauce, is made using Marsala wine, which is also a crucial component.
The recipe is as follows: To make the frosting, combine 100 grams of sugar with the yolks of 6 eggs and mix with an electric whisk for several minutes until it is frothy and light yellow.
Afterwards, simmer the sauce bain-marie for a few minutes (keep an eye on it: the water should never boil, and you must constantly stir it with a whisk!) It gets creamy and bloated as a result of this.
Here are some images of Marsala wine: Among the images are the town of Marsala (pic n°1), Marsala wine (pic n°2), Zabaione (pic n°3), Marsala wine (centre pic), and the town of Marsala (pic n°4).