Profile

Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnesssweet
Oaknone or neutral

Drinking window

Best 3 to 15 years from vintage.

vintage3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedLow tanninMedium aciditySweetLong, Honeyed-Sweet finish

Aroma: apricot, orange blossom, honey, dried fig

Palate: candied citrus, dried apricot, honey, almond

Morsi di Luce (bites of light) is Florio's Passito di Pantelleria: sun-dried Zibibbo grapes from Pantelleria producing a sweet, honeyed wine with apricot and orange blossom aromatics.

What it pairs with

  • Sicilian cannoli al cioccolato Honeyed apricot sweetness complements the chocolate and ricotta filling of the cannoli.More wines for chocolate →
  • Granita di mandorla (almond granita) The wine's honeyed citrus notes pair naturally with the sweet almond ices of western Sicily.More wines for dessert →
  • Fresh fruit tarts Orange blossom and candied citrus notes are a lovely match for fresh stone-fruit tarts.More wines for fruit tarts →

With cheese

Ricotta Infornata Our pick Baked ricotta is salted and finished with a thin browned skin. The apricot and honey of a sun-dried passito from Pantelleria or the Aeolian islands set sweet against salty, the way a dessert wine meets a blue cheese.

How to serve Florio Morsi di Luce Passito di Pantelleria

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
  4. Pair with. Sicilian cannoli al cioccolato, Granita di mandorla (almond granita), Fresh fruit tarts. Match the wine's structure to the dish's fat and salt.

History

Cantine Florio extended its portfolio to Pantelleria in the late 1990s, producing a passito from Zibibbo under the Morsi di Luce label. The wine uses sun-dried grapes from the alberello pantesco trained vines on Pantelleria's volcanic soils, providing Florio's take on Sicily's most celebrated sweet wine appellation.

  1. 1999First Morsi di Luce Passito di Pantelleria vintage

Facts

Producer
Cantine Florio · visiting guide
Grapes
Zibibbo
Classification
Passito di Pantelleria DOC
Oak
No oak; stainless steel maturation
ABV
14.5%
Price
€18-30 at retail
Drinking window
3-15 from vintage
First vintage
1999

Frequently asked about Florio Morsi di Luce Passito di Pantelleria

What does Florio Morsi di Luce Passito di Pantelleria taste like?

On the nose, apricot, orange blossom, honey, dried fig. On the palate, candied citrus, dried apricot, honey, almond. Structurally full-bodied, low tannins, medium acidity with a long, honeyed-sweet finish. Morsi di Luce (bites of light) is Florio's Passito di Pantelleria: sun-dried Zibibbo grapes from Pantelleria producing a sweet, honeyed wine with apricot and orange blossom aromatics.

When should I drink Florio Morsi di Luce Passito di Pantelleria?

Drink 3-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Florio Morsi di Luce Passito di Pantelleria?

Sicilian cannoli al cioccolato is the canonical pairing. Other strong matches include Granita di mandorla (almond granita) and Fresh fruit tarts. Honeyed apricot sweetness complements the chocolate and ricotta filling of the cannoli.

What grapes are in Florio Morsi di Luce Passito di Pantelleria?

The blend is Zibibbo. The wine is classified as Passito di Pantelleria DOC.

Tags

dessert passito full body medium acid medium term mood festive mood romantic occasion celebration occasion gift occasion special old world pairs with chocolate pairs with creme brulee pairs with fruit desserts price trade up sweet zibibbo

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