Passito di Pantelleria DOC Sangue d'Oro 2022 Carole Bouquet

What kind of wine is it

Sangue d'Oro is a sweet wine born on the island of Pantelleria, made entirely from Zibibbo grapes left to dry. It is part of the winegrowing project initiated by Carole Bouquet, closely linked to the island and its long-standing vocation for the production of passito. The result is an intense dessert wine, able to directly convey the aromatic concentration of the dried grapes.

Where it comes from

The estate is located in the contrada Serraglia, at the foot of Montagna Grande, in a landscape of terraces supported by dry-stone walls and volcanic soils. The vineyards are trained as alberello, a traditional cultivation method historically widespread on the island, which here preserves a viticultural heritage of great value. These geographical and pedoclimatic conditions directly shape the wine's character.

How it is made

Harvesting takes place through successive pickings, separating the grapes destined for appassimento from those vinified as still wine. The bunches chosen for passito are dried in the sun and wind, concentrating sugars, acidity and aromas. Part of the dried grapes is vinified with skin maceration, while another portion is gradually added to the wine by infusion maceration before pressing. This is followed by maturation in stainless steel and finally bottling.

Tasting notes

On the nose it is complex and enveloping, with aromas of dried figs, almonds and dried apricots, accompanied by sweet nuances of Mediterranean character. On the palate it is dense, intense and persistent: the sweetness is balanced and well integrated, supported by a deep aromatic richness that lingers in a long finish, consistent with the natural concentration of the dried grapes.

What to pair it with

It naturally pairs with dry pastries and fruit tarts, as well as almond-based desserts, in keeping with its aromatic profile. It also stands up well to bolder pairings, such as blue cheeses and foie gras, where the wine's sweetness balances the dish's savoriness and structure.

When to serve it

It is the wine to end the meal, to be served alongside the dessert or as an alternative to dessert itself. It shows best served slightly chilled, in small glasses that concentrate its aromatic bouquet. Thanks to its intensity, it is also suited to being sipped in small amounts during moments of reflection at the end of the evening.