We were given this tasting sheet to go by. As you can see, I felt the best was #9, followed by #4, then #5. Strange thing about #9 was this: it was supposed to be a dessert wine, but Antonio (we're on a first name basis with sr. Fiorelli now LOL) forgot to back-sweeten it before bottling. We also tried it fully sweetened, but preferred the mistake! My notes got cut off, but it says re #9: "deep, big grape".
On the back I made notes about tasting #5 and #7 chilled. The server made a production out of drinking the Conquistador Gold just right so as to flush the cheeks and produce goosebumps. I think it worked. The illustration at the bottom references the dessert in a photo below.
Most of the tasting room pics came out blurry because of the low light, but I thought this one of dessert preparation was OK.
I love that he uses the same airlock that homebrewers do!
Then we went outside to visit with the grapes for a while.
When he was young, in Sicily, he didn't like picking grapes and making wine but was made to do it by his family. Now, he says, "it is the passion".