Passito

Soil type
Clay

Vineyard:
Grape variety: Pignoletto
Planting date: 1976 and 1989
Training system: Sylvoz
Fertilization: on average every two years with organic, mineral, and natural fertilizers
Pest control method: integrated pest management
Vines per hectare: 4,000

Harvest Strictly by hand

Winemaking
Fermentation time: 15 days at a controlled temperature
Containers: vitrified concrete tanks

Drying Achieved by pruning the fruit-bearing shoot early at the start of the harvest
Vineyard drying with late harvest

Yield 20 liters of passito are produced per 100 kilograms of grapes

Blend
Pignoletto

Tasting Notes This is a wine produced through a lengthy process involving a late harvest of Pignoletto grapes. In early September, or as the season dictates, the vine shoots are pruned early in the vineyard, causing the clusters to wither. During this ripening process, the clusters develop noble rot, which, depending on the season, can extend the harvest into November. If the level of drying is not optimal, the process is extended after harvest in special wooden crates. The result is a high-quality product with a warm golden color. It has a pronounced body, sweet on the palate but with a dry finish. It is excellent as a dessert wine, especially with dry pastries.
Try it paired with a trio of cheeses of increasing maturity, served at the end of a meal, or even as a bold aperitif!
We recommend serving it at a temperature between 12 and 15 °C or at room temperature