Passito Bianco, Feudo Montoni

Pour amber-gold into your glass and dive in. The nose hits with dried apricot, candied orange peel, and a swirl of honey and chamomile, backed by subtle tobacco, sage, and a hint of hydrocarbons—that’s Sicily’s earth speaking. On the palate, it’s rich and floppy—think apricot cake soaked in syrup, candied citrus, toasted hazelnuts—with surprising grip from vibrant acidity that keeps it from feeling dessert-overload. All sweetness, no flab.

This is serious passito: grapes [Grillo and Catarratto] are sun-dried in true Sicilian tradition, concentrating sugars and flavor. Raised 7 months in wood barrels, then another 12 months in bottle to let all that lusciousness cohere. This beauty is NV [non-vintage]—a blend crafted each year to hit that sweet spot. It’s not about the calendar; it’s about consistency. The focus here is timeless enjoyment rather than a year-specific flex.

Feudo Montoni traces its roots to 1469 and is currently steered by Fabio Sireci, a proud third-generation guardian of this estate. The family’s journey began in earnest when Rosario Sireci acquired these old-vine-rich lands in the late 1800s. Nestled in the hills of Agrigento [Cammarata] at 700m elevation, the vineyards—rich in sandy, iron-laced soils—are farmed organically, by hand. The estate consistently champions indigenous Sicilian grapes—Grillo, Catarratto, Inzolia, Nero d’Avola—and minimalist intervention. Expect pure, terroir-driven wines.