The NY Times has a piece regarding the Amarone, a wine made from dired grapes which has a very strpng alcohol content – in italian, we call them ‘passiti’. The article boasts about californian wines having 17 degrees, but they’re just weak if compared to other passiti, italian and not.
Anghelu Ruju, from Sardinia, for example, or Mavrodaphne from Greece, although this last one isn’t technically a passito.
