From the island of Pantelleria, off Sicily’s southern coast, Moscato of Alexandria (locally known as Zibibbo) grapes are grown in soil composed of volcanic black lava rocks under a thin layer of unirrigated topsoil.
The wine is made from the must of very ripe Moscato grapes whose fermentation has been stopped by adding pure alcohol. At least 20% of the naturally dried grapes are added to the must. Three junctures of Muscat grapes are used in the production, fresh harvested grapes, sun-dried grapes (uva passa), and semi-dried grapes (uva passolata), making it a very labor intensive process.
This dessert wine is extremely complex and delectable to the senses, having a substantial bouquet of honey, apricot, peaches, raisin, date, burnt marshmallow, fig, toasted almonds, marzipan, straw, orange blossom, butterscotch and caramel. The long and satisfying finish makes all that labor worthwhile.
Reference: Robert Camuto's Palmento
Can be found at The Wine Room of Forest Hills
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