Straw Wines

The millenary winemaking tradition of the Aeolian islands pours into this precious Colosi label, the Malvasia delle Lipari Naturale Nurah , whose birthplace is Capo Faro, located on the charming island of Salina.

It is mainly made from Malvasia delle Lipari grapes with small additions of Corinto Nero grapes. These undergo a soft pressing that anticipates temperature-controlled fermentation in stainless steel. The refinement takes place inside the same containers and for a further 4 months in the ...

This passito of great aromatic concentration is obtained from the native Romagna variety par excellence, Albana. This label is associated with the cocomerina pear, a sweet and juicy fruit, typical and delicious, exactly like this Albana di Romagna Passito.

The hand-picked grapes are left to dry in the fruit cellar, then crushed. Fermentation takes place in small caratelli, inside which the wine is left to mature for at least 60 months. Refine in the bottle for a further 6 months.

Golden yellow in ...

The Tokaji Late Harvest of Disznoko originates from vineyards located near the city of Tokaj, in the eastern part of Hungary.

It is produced from Furmint grapes, harvested in a state of partial drying. They ferment exclusively in stainless steel tanks, aged for 3 months in small local oak barrels.

Straw yellow, at sight. Its scent plays on fresh citrus notes, white peach and yellow pulp fruit, accompanied by notes of honey and flowers. The taste is balanced between hardness and softness, in an ele...

The Aosta Valley Chambave Moscato Passito Prieurè of La Crotta di Vegneron was born in vineyards located in the municipalities of Chambave, Saint Denis, Châtillon and Verrayes.

It is produced with pure Moscato Bianco grapes, harvested only by hand during the end of September. The grapes undergo a cold pre-fermentative maceration for 36-48 hours after which they ferment at 16 ° C for 30 days. Aging takes place in stainless steel tanks for about 12 months before being bottled.

Moscato Passito Prieur...

The Pinot Gris Clos Jebsal Sélection de Grains Nobles of the Domaine Zind-Humbrecht is an expression of Alsatian excellence.

It comes from a very careful selection carried out on individual Pinot Gris berries, when they are attacked by the noble Botrytis Cinerea during the over-ripening phase. The vineyards are located in the Alsace area characterized by the milder climate and favorable to an early vegetative cycle of the plant. The soils are very steep, defined by an extraordinary minerality mad...

La Moelleuse di Champalou comes from vineyards cultivated in Chenin Blanc, in the Loire Valley.

The secret of this sweet and light passito lies in the drying and selection of the best grapes attacked by Botrytis Cinerea, or noble rot. Slow alcoholic fermentation follows in the presence of its yeasts and malolactic fermentation.

At sight it is golden yellow, intense and bright. The nose recalls notes of ripe and candied fruit, traces of honey and a vivid minerality, which also echoes the taste. Smo...

The Passito di Pantelleria Nes di Pellegrino takes its name from the word which in Arabic means "miracle", referring to the conditions in which it is produced on the island of Pantelleria.

The soft pressing of the grapes is followed by fermentation with the addition of dried grapes on traditional racks built with strips of reeds called "cannizzi". This passito ages for 10 months in steel at controlled temperature.

In the glass, the Nes has a golden yellow tending towards amber, while the nose reca...

Colli di Conegliano Refrontolo Passito Fervo di Astoria is born in vineyards located in the hilly area of the municipality of Refrontolo, in the province of Treviso.

It is obtained from pure Marzemino grapes, picked and selected only by hand, slightly overripe, and left to dry on cane racks for about 3 months. Fermentation, with maceration of about 2-3 days, is stopped early to ensure a high sugar residue. Subsequently the wine ages for several months in the bottle, before being marketed.

The Refr...

The Passito di Noto di Planeta was born in the Buonivini vineyard, located in the municipality of Noto, in the province of Syracuse.

It is produced exclusively with Moscato Bianco grapes, harvested by hand in the second half of August. After losing about half their weight, the grapes are pressed, thus obtaining a must rich in sugars. Subsequently the wine ferments for more than 1 month in stainless steel tanks before being bottled.

This Passito is characterized by a bright golden yellow color. The...

The Lazio Grechetto Passito Muffo by Sergio Mottura rises in the Umbrico and Mecone vineyards, at a rather low altitude which favors the formation of the noble mold Botrytis cinerea. It is made entirely from Grechetto grapes, harvested only in the best years after the attack of noble rot. After fermentation, the wine stays for 12 months in oak barrels.

It is characterized by a golden yellow color with amber reflections. Intriguing on the nose, it develops around notes of orange zest and exotic fr...

I Capitelli is the passito of the Anselmi winery, coming from the municipalities of Monteforte d'Alpone and Soave, production centers of Soave denomination wines.

It is obtained from only ripe bunches of Garganega carefully chosen and attacked by the noble mold Botrytis Cinerea which concentrates the sugar component of the grapes. After drying, the grapes are softly pressed and fermented in small Allier oak barrels. This raisin wine ages for 8 months in the same casks and ages for one year in bot...

Terre Siciliane Passito Diamante di Tasca d'Almerita was born in vineyards located in the Regaleali estate, in the province of Palermo.

It is produced with Moscato and Traminer Aromatico grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 16 ° C for 25 days. Subsequently the wine ages in the same containers for 6 months before being bottled.

The diamond is characterized by a golden yellow color with green reflections. Th...

Moscato di Pantelleria di Pellegrino is made from only Zibibbo grapes, grown in the sandy volcanic soils of the island of Pantelleria.

The bunches were harvested during the second ten days of September. After the soft pressing of the grapes, the must is sent for fermentation which is stopped bringing the temperature around 3 ° C. Refine in steel at a controlled temperature for 5 months.

It is pale straw yellow in color. The nose is a riot of fruity notes ranging from yellow peach to melon and fina...

Alois Kracher's Eiswein Beerenauslese Cuvée was born in vineyards located in the municipality of Illmitz, on the rolling hills of Burgenland. Alois Kracher is recognized as one of Austria's most famous sweet wine producers.

It is produced with Welschriesling and Chardonnay grapes harvested and selected strictly by hand in the winter months at a temperature below zero. Fermentation takes place slowly in stainless steel tanks at controlled temperatures. Subsequently, the wine always ages in steel f...

The Moscadello di Montalcino of the Capanna company comes to life in the municipality of Montosoli, thanks to the rediscovery of ancient Moscato Bianco strains dating back to the 16th century.

At the end of the manual harvesting operations, the bunches are fermented in steel at a low temperature, 10-15 ° C, with maceration on the skins for 2 days. The fermentation is interrupted with the sudden lowering of the temperature in order to guarantee the right sugar level and progressively filtered in s...