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Cantina D'Ancona - Passito Cimillya Ed. Reserve Centenary - 2018 - 75 cl
Cantina D'Ancona

Cantina D'Ancona - Passito Cimillya Ed. Reserve Centenary - 2018 - 75 cl

€57.33 €63.00 -9%
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Riserva Centenario: a handcrafted Sicilian wine made from 100% Zibibbo , with unique mineral notes and extraordinary complexity. Perfect with desserts and aged cheeses. Buy now! [meta_keywords] => Cimillya Ed. Centenary Reserve [meta_title] => [link_rewrite] => cantina-d-ancona-passito-cimillya-ed-reserve-centenary-2018-75-cl [name] => Cantina D'Ancona - Passito Cimillya Ed. Reserve Centenary - 2018 - 75 cl [description] => The Cantina D'Ancona Cimillya Ed. Riserva Centenario Passito di Pantelleria DOC is a highly prestigious Sicilian wine, made from 100% Zibibbo grapes grown on the island of Pantelleria. This white passito wine, with an alcohol content of 14.5%, embodies the essence of Sicilian winemaking tradition. Production is artisanal, with particular attention to quality and detail. The grapes are grown on volcanic soil, which gives the wine a unique minerality. After harvesting, the grapes are dried in the sun for 30-35 days, reaching a sugar content of 60%. Maceration takes place for a minimum of 30 days, cold-pressed in stainless steel, with continuous pumping over to extract the aromas and flavors. Fermentation, also in stainless steel at a controlled temperature, lasts approximately 40 days and uses selected yeasts to ensure optimal fermentation. The wine is then aged in stainless steel for 24 months and further in bottle for a minimum of 3-6 months. This lengthy aging process helps develop the wine's complexity and depth. Passito di Pantelleria is particularly suited to accompany desserts, dry pastries, and almond cakes, but also pairs perfectly with mature cheeses and honey. It's particularly special with chili pepper chocolate or bottarga crostini, but can also be enjoyed on its own as a meditation wine. The ideal serving temperature is 10°C (50°F) to best enhance its sensory characteristics. This wine represents a pinnacle of Sicilian winemaking, capable of inspiring unique emotions in those who taste it. 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  • Type  White Passito Wine
  • Appappellation  Passito di Pantelleria DOC
  • Grape variety  100% Zibibbo
  • Area  Pantelleria
    Trapani
  • Trapani
  • Vintage  2018
  • Soil  volcanic
  • Alcohol  14.5%
  • Production philosophies  Artisanal
  • Serve at  10 °C
  • Pairing  Mature cheeses
    Sweets
  • Bottle size  75 cl
  • Allergens  Contains Sulphites
  • In purity
  • Refinement  Glass
    Steel
  • Need a hand? Consult the Glossary
A0154-18

Description

The Cantina D'Ancona Cimillya Ed. Riserva Centenario Passito di Pantelleria DOC is a highly prestigious Sicilian wine, made from 100% Zibibbo grapes grown on the island of Pantelleria. This white passito wine, with an alcohol content of 14.5%, embodies the essence of Sicilian winemaking tradition. Production is artisanal, with particular attention to quality and detail. The grapes are grown on volcanic soil, which gives the wine a unique minerality. After harvesting, the grapes are dried in the sun for 30-35 days, reaching a sugar content of 60%. Maceration takes place for a minimum of 30 days, cold-pressed in stainless steel, with continuous pumping over to extract the aromas and flavors. Fermentation, also in stainless steel at a controlled temperature, lasts approximately 40 days and uses selected yeasts to ensure optimal fermentation. The wine is then aged in stainless steel for 24 months and further in bottle for a minimum of 3-6 months. This lengthy aging process helps develop the wine's complexity and depth. Passito di Pantelleria is particularly suited to accompany desserts, dry pastries, and almond cakes, but also pairs perfectly with mature cheeses and honey. It's particularly special with chili pepper chocolate or bottarga crostini, but can also be enjoyed on its own as a meditation wine. The ideal serving temperature is 10°C (50°F) to best enhance its sensory characteristics. This wine represents a pinnacle of Sicilian winemaking, capable of inspiring unique emotions in those who taste it.

Cantina D'Ancona

The D'Ancona Agricultural Company, the oldest on the island of Pantelleria, is a small family-run business operating in the Cimillia area. Memories trace the company's history over four generations: Salvatore D'Ancona, a winemaker in the 1920s and a professor at the Agricultural Institute on the island, decided to leave teaching to devote himself full-time to his business. His first winery was established in Margana but was moved to Sciuveki in the 1930s when the construction of an airport for military purposes began in Margana and all the lands in the area were expropriated. Salvatore was already shipping Passito and raisins with sailing ships, and later motor ships, to the main Italian ports (Marsala, Naples, Livorno, Genoa). It is worth noting that the Passito was bottled, a very rare thing at the time, with beautiful labels of which we still have some examples! His son Antonio, known as Totò to his friends, took over the business after returning to Pantelleria in 1963 following a long stay in Tripoli. Despite being very reserved and averse to any form of self-promotion, he was known in the industry as an influential and experienced professional. His particular care and attention to wine production started in the vineyard: even today some growers remember with admiration and nostalgia the advice and directions he used to give to obtain the best quality grapes. Totò decided to move the winery to its current location in Cimillia, inside an old dammuso owned by his wife Angela, and immediately proved to be an innovator and a precursor of what is now called "wine and food tourism": he introduced the use of concrete tanks, started mail order sales and hosted many visitors in his winery, offering them a taste of his wines, presented with simplicity but as a precious gift, like a work of art that required effort and sweat. Outside the old dammuso, Totò opened a large square where the grapes are still laid out to dry in August, and set up an old Arab garden that contains three orange trees. After his death, his 5 children continued their father's work, but the company entered a critical phase of generational transition typical of many family-run businesses, until in 2000, after changes in the company's statutes, it was managed by only two of Totò's daughters, Caterina (Ketty to her friends) and Sara, supported by the invaluable presence and help of their mother Angela. A significant phase of revitalization then began, with the renovation and modernization of the winery, and a new impetus was given to the hospitality activity during the summer, with information activities on production processes, wine tastings paired with typical island products and organization of evenings for the presentation of books, documentaries and other cultural initiatives. Today it is Lorenzo, Ketty's son, who after studying engineering and gaining professional experience in the automotive industry, is approaching the company with renewed enthusiasm, and bringing new ideas especially in the field of marketing and communication. The challenge now is to guide the company in an increasingly global and rapidly changing world without compromising its identity and integrity.

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