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PASSITO
WHITE FROM VENETO |
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DISTINCTIVE FEATURE |  |
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| Colur: | Golden yellow colour. | ||||||||||||||||||
| Perfume: | Elegant scent of ripe fuit and fresh flower with a light vanilla smell. | ||||||||||||||||||
| Taste: | Full, warm and velvety taste. | ||||||||||||||||||
| Serve at temperature: |
Serve at a temperature of about 13°C, uncork one hour before serving. | ||||||||||||||||||
| Analytical data: | 13.5% total alcoholic level 120 g/l residual sugar 6.3 g/l total acidity 34 g/l net dry extract. |
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| Glass: | Small glass dessert. | ||||||||||||||||||
| Period of use: | That kind of wine is excelent to drink from 2 to 3 years after the vintage. | ||||||||||||||||||
| Packing: | Available in bottle of 750 ml and 375 ml, Box with 6 bottles. | ||||||||||||||||||
| Matching food: | Good for the tradicional cake that you made in the oven or for fresch cheese. | ||||||||||||||||||
| Wineyards: | 80% Garganega, 20% Trebbiano | ||||||||||||||||||
| Ground: | Dark alluvial clayey soil and rich in texture. | ||||||||||||||||||
| Cultivation: | Double terrace with 3000 vines per hectare, 20 buds per vine, 25 years old vines, grassing over rows. | ||||||||||||||||||
| Production: | 20 hectolitres per hectare. | ||||||||||||||||||
| Harvesting period: | Manual selection and collection of grapes at the end of September, slow drying up to mid-February. | ||||||||||||||||||
| Wine-making: | Pressing and removal of grape stalks, soaking in contact with grapes skin for 10 days at low temperature, fermentation temperature at 14° C. | ||||||||||||||||||
| Refining: | Refinement in small durmast barrels for 6 months and later in steel barrels for three months, rest in bottles for three months before selling. | ||||||||||||||||||
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