Miceli Yanir
Sicily,
$55. 99
Bottle
$671.88 Dozen
Closure: Cork
Notes sourced from Enoteca Sileno
This is a quality dessert wine produced in a denominated region. Its name comes from the mysterious God who holds the charm and contradictions of the island of Pantelleria.
Grape Variety: Moscato d’Alessandria and Zibibbo Moscato Grapes.
Region: The island of Pantelleria, south of Sicily. The island is of volcanic origin and the soil is sandy with deposits of rubble. It has some clay and humus produced by the breakdown of the underlying lava.
The Process: Harvesting occurs towards the end of August, after which a drying process begins on cane mats. A long maceration of the grapes on the must, followed by gentle pressing and subsequent fermentation. Fermentation of the must takes place under a controlled temperature. The fermentation process is halted by alcohol when the must reaches the desired percentage of residual sugar, about 14%. It is then aged in oak barrels for 12 months.
Characteristics: The bouquet is intense and harmonious with apricot and spice. It is full and persistent on the palate, which is characterised by dried Moscato grapes and delicate citrus undertones.
Serve: Slightly Chilled
Suggestions: This is a superb wine and is an excellent accompaniment to pasticceria, chocolate, dry fruits and nuts. Also served with cassata and panforte.
This is a quality dessert wine produced in a denominated region. Its name comes from the mysterious God who holds the charm and contradictions of the island of Pantelleria.
Grape Variety: Moscato d’Alessandria and Zibibbo Moscato Grapes.
Region: The island of Pantelleria, south of Sicily. The island is of volcanic origin and the soil is sandy with deposits of rubble. It has some clay and humus produced by the breakdown of the underlying lava.
The Process: Harvesting occurs towards the end of August, after which a drying process begins on cane mats. A long maceration of the grapes on the must, followed by gentle pressing and subsequent fermentation. Fermentation of the must takes place under a controlled temperature. The fermentation process is halted by alcohol when the must reaches the desired percentage of residual sugar, about 14%. It is then aged in oak barrels for 12 months.
Characteristics: The bouquet is intense and harmonious with apricot and spice. It is full and persistent on the palate, which is characterised by dried Moscato grapes and delicate citrus undertones.
Serve: Slightly Chilled
Suggestions: This is a superb wine and is an excellent accompaniment to pasticceria, chocolate, dry fruits and nuts. Also served with cassata and panforte.