With a golden color and amber shades, this wine unravels a sophisticated array of flowers smell, dried figs, raisins and walnuts ins to complete its bouquet.
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PRODUCTION AREA - Selected vineyards on the island of Pantelleria.
GRAPE VARIETY - Moscato di Alessandria known as Zibibbo
TYPE - Passito Fortified Wine
CLASSIFICATION - Pantelleria Passito Liquoroso DOC (Designation of
SOIL - Of volcanic origin, very dark and rich in macro- and micro-elements.
VINES - Grown on classic fruit tree style vines, in groups protected from
strong African winds and on Gujot supports in the province of Trapani.
CLIMATE - Hot, arid and very windy, insular
HARVEST - By hand, advanced ripening, in the second ten days of September.
VINIFICATION - After harvesting, part of the grapes are left to dry in the sun
for about 20 days directly on soil. So we have passola, rich in sugars, that
it is then added to the fresh must. This is then fermented until it reaches an
alcohol level of 5° - 6°. Addition of distilled wine until 15° is reached to stop
the fermentation process and preserve most of the must’s sugars and their
AGEING - A period of 5-6 months in vitrified cement vats. At least 6 months
Color - intense yellow gold with amber and topaz hues.
Bouquet - full, rich with aroma of muscat, raisins, apricot jam with hints of
Flavour - soft, full and sweet, well-structured, intensely aromatic of apricot,
persistent taste of dried figs.
ALCOHOL CONTENT - 15,5 % vol.
SUGAR CONTENT - 130 g/l.
SERVING TEMPERATURE - As aperitif 10° - 12° C. As dessert wine and as
meditation wine 14° - 16° C.
RECOMMENDED WITH - Excellent aperitif with patè de foie gras. Match well with dried fruit dessert, jam and chocolate.
STORAGE - In a cool place, (13°-15°C) with low humidity away from the light.
LIFE - For several years in cellars with suitable conditions.
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Colour - bright golden colour with topaz highlights. Aroma - intense and balanced, with clear scents of apricot, elder blossoms and toasted hazelnuts. Flavour - full, smooth and velvety with scents of acacia honey, citron peel, elder, sage and a pleasant finish of fruit in syrup and vanilla.
Colour - intense golden colour with copper highlights. Aroma - wide and rich of unique scents of honey and medicinal herbs like rosemary and oregano. Flavour - sweet, full and smooth,well-structured, pleasantly aromatic with sharp scents of the Mediterranean maquis, raisins and dried apricots.
Oxydia is produced from a selection of the best Zibibbo grapes ripened on the island in the warm African wind Intense and aromatic it has a strong, complex bouquet, with distinct notes of apricot. Ideal with desserts, fresh and dried fruit. Wonderful with spicy cheeses.
Ambar is produced from a selection of the best Moscato grapes ripened under the warm island sun. This golden nectar has slight amber highlights, an intense bouquet and a full, soft flavour with hints of acacia honey and pleasant underlying notes of dried figs and raisins.
The great aromatic potential of the Zibibbo grapes grown on the volcanic lands of the windy island of Pantelleria is what makes Grappa Morsi di Luce so uninque. It is the fruit of the masterly and careful distillation of the marc in steam pot stills. This grappa captures all the hints and scents rich of the sunny warmth and aromas typical of Zibibbo grapes.