The best grapes are selected and placed in 6 kg trunks to rest in our orchards to rest for a long period. During the drying season, a sequence of biochemical processes carried out by microorganism like Botritis Nobile, transform part of the sugar into glycerine.
After crushing the grapes, the fermentation begins and is then stopped at just the right time by removing the yeast; the result is a sweet wine. The sweet taste of the Passito is due to the incomplete fermentation of grape sugar into alcohol. The resulting wine ages 24 months in oak barrels, acquiring aromatic complexity and softness.
Amber coloured sweet wine. Intense bouquet with notes of mature apricots, tropical fruits and honey.
Suggested pairing with cream cakes and ripened cheeses, served with honey