Made with sweetly fragrant Malvasia grapes from the tiny island of Salina off the northern coast of Sicily, this Passito dessert wine opens with all the intensity you’d expect of sunny southern Italy. The wine sports a luminous amber color and aromas of candied fruit or orange rind, dried mint, touches of root beer and even a hint of white licorice.
Six months of aging in Slavonian oak has imparted a delicate cedary sheen to the juicy black-cherry flavors. Balancing acidity prevents it from being just another fruit bomb, and it develops some intriguing leather notes with air. Made of 90% Nero d'Avola, with 10% other mixed indigenous varieties, and from a small (five hectare) estate, this is just one example…
Cantine Colosi’s interpretation of Passito di Pantelleria is definitely distinct and unique. Rather than mature apricot and honey notes, the golden-colored wine focuses on pungent aromas of roasted nut, root beer and powdery menthol candy. It comes together well, but in a very intense and powerful way that might not appeal to everyone. It has a chewy, viscous…
Aged only in stainless steel to preserve the freshness of the fruit, this wine is redolent of wild berries, violets, cola, crushed stone and licorice. The mouthfeel is sharp, clean and bright.
Opens with a thick amber color and aromas of peppermint, apricot, white mineral and lavender honey. There’s a floral component in the mouth but this wine also offers distinctive flavors of dried grass or herbs.