Passito, history and news

Passito is a wine made from grapes subjected to a dehydration process that can be natural (on the vine) or forced (after harvesting). In the case of forced dehydration, the grapes are dried in open wooden crates to concentrate the sugars, organic acids, mineral salts and aromas.

This wine's origins can be traced back over 2,000 years, when the Carthaginian general Magone described Passito as "Pantelleria's gold".

This wine has many admirers, so much so that every region in Italy has its own version of Passito, and this vinification technique has also spread to other European countries, giving rise to illustrious and popular wines such as the Hungarian Tokaji or the French Sauterne. However, dessert wines are all fine wines which require a lot of grapes to be produced and involve long, laborious and complex vinification processes. They are sweet wines, which normally go very well with desserts, mature cheeses and foie gras.


is obtained from white Moscato Reale grapes grown in the Alta Murgia region in Puglia. To the eye, it can be identified by its yellow colour with golden highlights; on the nose, it is characterised by the unique aroma of Muscat Royal combined with floral hints of roses; on the palate, it is multi-faceted with overtones of honey and vanilla.

The result is a fresh and pleasant, slightly sparkling wine. It is lively, sweet and never cloying, a perfect meditation wine.

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