With a golden color and orange shades, this wine opens with an intense and wide array of perfumes such as candied orange, Mediterranean scrubland, dried figs, ginger, orange blossoms, sponge cake and a distinctive sea water smell to complete its bouquet. The taste is finely balanced, the wine's sweetness is nicely combined with its body and does not cloy...
Bright golden yellow with amber and topaz reflections, the nose offers concentrated aromas of apricots, elder blossom and toasted hazelnuts. Full bodied, smooth and velvety with ripe primary fruit flavours of acacia honey, citron peel and sage with a rounded finish reminiscent of honeyed, dried fruit and vanilla.
Intense ruby in the glass, the Terre Arse has a gorgeous sun-drenched nose with dried apricots, rum-soaked raisins, chocolate and candied peel. In the mouth it is almost dry, with a luscious fruity body and great length. NB: drier than Targa Riserva.
This semisecco Marsala from 2001 opens with a dark amber color and savory notes of wild mushroom and spice followed by caramel and toasted almond. There are touches of citrus and candied fruit woven into the wine’s thick texture.
Passito di Pantelleria liqueur made from a careful selection of grapes, or Muscat of Alexandria Zibibbo collected manually at the end of August, with subsequent drying.
From the marvelous island of Pantelleria and from the best selection of Muscat of Alessandria grapes or Zibibbo here is an excellent sweet, light gold wine with an intense, elegant aroma. Ideal with dried fruit and as an after dinner wine.
From an accurate selection of the best Zibibbo grapes in the province of Trapani one of the most famous sweet Sicilian i.g.t. wines is obtained. Colour light straw-yellow and with its strong aroma it is an ideal dessert wine.
Golden with amber hues. Intense aroma of stewed fruit, floral and honey broom. Sweet taste, good softness, acids and flavor.
Naturally sweet Zibibbo (Moscato d'Alessandria). Picked over the course of numerous harvest to obtain optimum ripeness, the grapes then dry out in the sun and wind for 20-30 days before being de-stemmed and pressed. Vinification takes place in stainless steel vats before ageing for at least 4 months, followed by 6 months in bottles.