OTT. NOV. 2013
XV
clusters tends to develop noble rot. The
wine is on the nose with a veritable
symphony of aromas, complemented by
a hint of fresh citrus.
Combination
It’s excellent with seasoned and spicy
cheeses.
3) Donnafugata
Ben Ryé
Passito di Pantelleria Doc
It’s complex and elegant, characterized
by a long aromatic with notes of
apricot, candied orange peel and
Mediterranean herbs. Its sweetness is
perfectly balanced by acidity and tasty.
The age of the vines grown on land
mainly terraced, are on average 100
years.
Combination
It does its best by itself, as “mediation
wine”, but it can be combined with
pastries a base di dry fruit e fresh fruit
tart.
4) Les Crêtes
Moscato Passito
Valle d’Aosta Doc
On the nose the sensation is spicy and
floral, while in the mouth it releases a
well-balanced sweetness to flavor and
freshness. The grapes are harvested,
in several steps, and after pressing, the
must is fermented in steel. Followed by
aging for 6 months in bottle.
Combination
It can be combined with cheese, such
as Bleu d’Aoste and Gorgonzola. Or dry
pasties.
5) Plani Arche
Montefalco Sagrantino Passito Docg
From a company that works in the
Umbrian organic farming scheme
comes this sweet matured in steel and
barriques, which is characterized by
a ruby red color which tends towards
garnet with aging. The aroma is fruity
with hints of blackberries, while in the
mouth it feels pleasant tannins, intense
and soft
Combination
Rediscovering the tradition is worth.
The best combine is lamb and game.
6) Poggio Argentiera
Lalicante
Vino da tavola passito
It comes from clusters of Alicante,
always together with the variety used
in the vinification of Sangiovese
Morellino di Scansano. That’s a wine
of a great personality with intense
color, with aromas ranging from
Mediterranean to cocoa, coffee, olive
paste and sun-dried tomato. It can be
aged for a long time.
Combination
The combination could be from great
cheeses to any kind of chocolate, in
any of its declination.
7)
Tenute Cisa Asinari dei Marchesi
di Gresy
L’Altro Moscato
Piemonte Doc Moscato Passito
Made from overripe grapes left to dry
on, until the appearance of noble rot.
After pressing, the must is fermented in
oak barrels for at least 18 months. The
aroma is reminiscent of candied fruit,
dried figs, citrus fruit and apricots,
while the palate appreciates a good
balance between structure and acidity.
Combination
Medium-aged cheeses. Incredible the
combination with pâtés as well
8) Terredora
Passito Campania Fiano Igt
The grapes are harvested in November,
in order to encourage the development
of noble rot. Aging in barrels for at
least 24 months follows soft pressing
and fermentation. The taste is scents of
chamomile, honey, ripe peach, acacia
flowers and vanilla. In the mouth sweet
tones and a vein austere, reminiscent of
toasted hazelnuts
Combination
Perfect for cheese, accompanied by
honey and jelly.
