One of the unique ways to produce a really special wine is to follow a centuries old and traditional technique called Passito, by leaving Verdiso grapes on drying racks to dry out until about December of the year in which the grapes were harvested. By then they develop the typical honey and dried fruit aromas which are so typical of this unique wine. These dried-out grapes are then fermented for a long period in small oak casks, and this gives Passito wines its distinguishing subtleness and remarkable complexity of perfumes. This wine enhances every kind of pastry dish and is an excellent dessert wine.
BIANCO PASSITO
Grape varietal: Verdiso
Colour: intense golden-yellow colour
Aromas: Aromatic and a wide range of complex aromas: toffee apple, crème caramel, flowers and dried fruit. Even hints of pepper and nutmeg.
Taste: Full-bodied and quite sweet, complex with good acidity to counterbalance the fruit sugars, with bitter-almond notes drying out the sweetness in the finish.
Food Pairing: dessert wine, ideal with almond pastry and dry pastry after dinner
Serving temperature: 14°-16° C
Alcohol: 16% vol.
Residual sugar: 100 g/l
In the Cellar: Is left on drying racks until the end of December. Spontaneous
malolactic fermentation
Maturation container: 3hl barrels
Maturation period: 18 months
Maturation in bottles: 6 months