Variety: 100% Erbaluce
Breeding: pergola / trellis.
Yield per hectare: 5q
Maximum production of bottles per hectare: 350 (0,5L)
Harvest: early September.
Drying: 6 months in plastic crates.
Vinification: the grapes directly. Settling of must and alcoholic fermentation.
Refinement: at least 5 years in oak barrels.
Bottling: minimum filtration and bottling with cork natural cork. Bottle aging for 4 months.
Alcohol: 13.5 to 14.5% Vol
Total acidity: 5.5 / 6g / L
pH 3.3 / 3.35
Total sulfur maximum: 130 mg / L
Holding the bottle over the years: over 20 years.
Color: Deep yellow gold with greenish bronzed. Definitely dense.
Aroma: Aromas typical and natural dell’Erbaluce dried. Intense notes of biscuits, sweet egg, almonds and hazelnuts. Dates.
Taste: Quite sweet. Do not cloying because of its acidity, full, full.
Serving suggestions: Ideal for cheeses very advanced, especially blue cheeses. He loves dry pasta, cakes to meringue, a thousand leaves. Bitter dark chocolate and white.
History The origin of this wine is in the mists of time. Originally, it ranked among the fortified wines and dessert, today we tend to accompany even the savory food and cheese. In 1855 he obtained the gold medal at the Paris exhibition in 1887 was awarded the Vatican and many other international exhibitions. It is obtained by making wine with grapes Erbaluce loose bunch, after drying continued until the end of February following the harvest. It is the result of the vinification of grapes healthy carefully chosen and subjected to a natural drying, is hanging them individually, and placing them on racks in order to facilitate the evaporation of the water present nell’acino and the consequent concentration of sugars. It must be aged at least 4 years, 5 years for the term “reserve”. For a better tasting, the glass in which to serve the Passito must be glass smooth and thin, fine crystal, preferably a cup or pot-bellied.