Sweet Wines

Passito di Pantelleria Ben Rye Donnafugata 2008 sweet wine Alcohol content: 14.5% vol. Grape variety: 100% Moscato di Alessandria. SOME OF the grapes ARE put TO dry IN the sun AND wind FOR about 20/30 days. The remaining part IS harvested IN late September AND the must obtained IS combined WITH the raisins during fermentation. THEN the wine IS aged seven months IN steel casks AND twelve months IN glass. Appealing AND beautiful amber colour. Bright AND consistent. Intense AND numerous scents can be noticed: dried apricots, More Info...

Passito di Pantelleria Ben Rye Donnafugata 375ml 2006 sweet wine

Recioto della Valpolicella El Rocolo Manara 2017

Torcolato doc Breganze Firminio Miotti 2015

Picolit Colli Orientali Friuli Ronchi Manzano 2008

vinsanto del chianti classico fattoria la ripa 1984

borbotto passito camaldolesi. Made from Trebbiano, Malvasia and Canaiolo grapes dried in ventilated rooms.After pressing with very low yields, the must is put into wooden barrels for a few years. Bright amber colour. It smells of dried and candied fruit, sweet spices and honey. In the mouth it is sweet and very lingering. Excellent with Tuscan biscuits Cantucci.

Erbaluce di Caluso raisin wine Enrico Serafino 500ml

passito wine Val di Neto igt Le Passule Librandi 2007

Passito di Pantelleria Kammeo Strozzi 500ml 2007

pascena moscadello montalcino vendemmia tardiva col d orcia 2012

Comtess passito St Valentin San Michele Appiano 2007

Sagrantino Montefalco raisin wine Colpetrone 2007

Passito di Salina Malvasia delle Lipari doc Cantine Colosi 2007

Malvasia delle Lipari naturale Salina Cantine Colosi 2006

collefresco vinsanto chianti 2008

Marsala superiore riserva Donna Franca Florio 500ml 1999

Muffato della Sala Umbria Castello della Sala Antinori 2011

Vino Santo trentino Gino Pedrotti 1996 Alcohol content 12.5% vol. Made FROM 100% Nosiola grapes (indigenous white grapes). After the harvest, around the beginning OF October, the grapes ARE LEFT TO dry ON racks until the Holy Week (about 6 months). IN this long period, botrytis cinerea  (noble rot) will form ON the berries thanks TO the particular microclimate conditions which reduce water AND concentrate flavours AND sugars. The aging process IS very long AND provides AT least 5 years IN steel vats, 4 years IN wooden barrels AND o More Info...

sauternes 1st grand cru classé 1853 Château Rieussec

sauternes 1st grand cru classé 1853 Château Guiraud

Sauternes Château d'Yquem 2004