Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with the white wine, starting and ending with the flour mixture. Stir in the vanilla extract.

Pour the batter into the prepared bundt pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the icing, combine the powdered sugar and sweet white wine in a bowl, adjusting the consistency with more wine or sugar as needed. The icing should be pourable but thick.

Once the cake is cool, drizzle the icing over the cake.

If desired, garnish with fresh berries and mint leaves before serving.