Passito NOI

Wine obtained from overripe grapes

 

Production.
The soil is calcareous-clayish with south-east exposure. Yield pro hectare: 4 t.  Grapes withered on the plant, manual harvest in November.

 

Vinification.
After the withering process, the must undergoes a fermentation in stainless steel tanks, where both alcoholic and malolactic fermentation evolve.

 

Refinement.
Refined on fine lees and then in the bottle.

Colour.
Ruby red.

Scent/Nose.
Intense fruity, aromatic with hints of wild rose.

Taste.
Wide, sweet, balanced, and persistent.

Matching.
Blue cheese, dry pastry, nougat.

Serving temperature.
12°-14°C.

Passito NOI.