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Oxydia is a sweet wine from zibibbo grapes produced by the Florio cellars , in southern Sicily , from lands kissed by the Mediterranean.
Talking about Florio is equivalent to talking about a colossus of world enology : a story that begins in 1833 , studded with foresight , passion and an open mind - that of Vicenzo Florio, founder of the winery - not for everyone .
The name is inextricably linked to the production of dessert wines such as this Zibibbo Oxydia .
It dances in the glass with a bright antique gold dress with strong topaz reflections and arrives on the strong and cheeky nose with sweet tones of dried apricot , dates and fig jam , vanilla , cinnamon and nutmeg .
Because it is a pleasant and not cloying sweet wine, with a full , soft , round flavor. It is very greedy in the returns of acacia honey that accompany a long persistence of raisins and dried figs . It also has a fruity and aromatic character.
Oxidia di Florio is excellent with desserts or dry pastries , but also goes well with spicy cheeses .
I recommend drinking it at a temperature of 10-12 degrees , in a medium-sized, fine and transparent tulip -shaped glass .
Soft pressing of the grapes and, after a short contact with the skins , fermentation at a controlled temperature . Addition of wine distillate up to 16 degrees to stop the fermentation process . Refinement at least 2 months in the bottle .
The vineyards with which this Zibibbo Oxydia di Florio is produced are located on the island of Pantelleria , in the province of Trapani .
The soil in which this Zibibbo Oxydia di Florio is produced is both calcareous and clayey .
