Passito di Pantelleria Nika di Volpaia 2011 (50 cl)

Acacia honey, candied fruit are some of the flavours that distinguish this fantastic white dessert wine made from Zibibbo grapes hand-harvested in the island of Pantelleria south of Sicily
SKU W464

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WineryNika di Volpaia
TypeDessert Wines
Wine zonePantelleria
Appellation or VinePassito di Pantelleria D.O.C.
CompositionZibibbo 100%
Alcoholic Content14
Bottle typeBordolese
Content (cl)50
Glass typeSauternes
To the south of the western most tip of Sicily and closer to Africa than to Europe, lies the “black pearl of the Mediterranean”, the volcanic island of Pantelleria. The largest of all Sicilian islands it was the first stepping stone for the Arab invasion of Sicily in the eighth century AD and it is told that its name derives from the Arabic "Bent-el Riah" (Daughter of the Wind). Arabic influences are most evident: the traditional houses, "Dammusi", were first built in the 10th Century during Maghreb dominion and the two most famous local wines, Moscato and Passito are made from Zibibbo grapes, which were imported by the Arabs, and many Arabic place names remain. As the origin of the name might suggest, the climate is dominated by the gentle breezes that blow almost continuously. Being surrounded by the sea even if rainfalls are just 500 mm in a year, the agriculture is florid since the nightly moisture is collected through ingenious agricultural architectures the Jardinu (the garden) and the holes beneath the vine trees. This wine is made using exclusively Zibibbo grapes, a variety of Egyptian grapes, also known as Moscato d’Alessandria or Moscatellone. Only on the island of Pantelleria, Zibibbo is able to achieve the best quality: large, sweet berries, very intense perfume. The first harvest is in August and the grapes are hand-picked and dried for 2-3 weeks under the sun. The second harvest is at the beginning of September and the grapes are fermented in stainless stell taks. At the end of the fermentation the dried grapes of the first fermentation are pressed, destemmed and added to the wine for a second fermentation. The raisins are left in maceration to release all the sugar and fine aromas typical of the Zibibbo. The color is golden yellow tending to amber and the flavor is intense, with extensive notes of dates, raisins and acacia honey. The palate is sweet, soft and persistent.

The producer

Nika is an estate owned by Nicolò Mascheroni Stianti of Castello di Volpaia. Nicolò has always had the dream to produce a great dessert wine based on grapes dried under the sun of the most southerly Mediterranean islands.

Best with

Very good with foie gras, aged cheeses, blue cheeses, zabaione and dry desserts.

How to serve it

Serve at 15° C in plain crystal glasses.

How to keep

Keep the bottles in a horizontal position in a cool and dark place.


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