Grapes: Erbaluce 100%
Training system: pergola/espalier.
Yield per hectare: 5q
Maximum production of bottles per hectare: 350 (0,5L)
Harvest: early September.
Drying: 6 months in plastic boxes.
Vinification: direct pressing of the dried grapes. Static decantation of the must and start of alcoholic fermentation.
Aging: minimum 5 years in oak barrels.
Bottling: minimal filtration and bottling with natural cork stopper. Refinement in bottle for about 4 months.
Alcohol: 13,5-14,5%Vol
Total acidity: 5,5/6g/L
pH: 3.3/3,35
Maximum total sulfur: 130mg/L
Shelf life: over 20 years.
Caluso Passito DOCG
Characteristics for tasting
Color: deep yellow, gold with bronzed reflections. Definitely dense.
Nose: typical and natural aromas of dried Erbaluce. Intense notes of dry pastries, egg desserts, toasted almonds and hazelnuts, dates.
Taste: Decidedly sweet, not cloying due to its acidity. Dense, full.
Pairings: ideal for highly evolved cheeses, especially blue cheeses. He loves dry pasta, meringue sweets, millefeuille, bitter and white dark chocolate.
Characteristics for tasting
Color: deep yellow, gold with bronzed reflections. Definitely dense.
Nose: typical and natural aromas of dried Erbaluce. Intense notes of dry pastries, egg desserts, toasted almonds and hazelnuts, dates.
Taste: Decidedly sweet, not cloying due to its acidity. Dense, full.
Pairings: ideal for highly evolved cheeses, especially blue cheeses. He loves dry pasta, meringue sweets, millefeuille, bitter and white dark chocolate.
History
The origin of this wine lies in the mists of time. Originally it was classified among liqueur and dessert wines. Today it tends to accompany savory and cheeses. In 1855 the Passito obtained the gold medal at the Paris exhibition, gained awards at the Vatican exhibition and at many other international fairs.
Following the harvest in mid-September the loose bunches of Erbaluce grapes are dried for a prolonged period of time till the end of February. It is the result of the vinification of carefully selected healthy bunches and the natural drying process either by hanging them individually or by placing them on racks in order to aid the evaporation of the water in the grapes and the subsequent concentration of sugar.
The Passito must be matured for at least 4 years and the “Riserva” for 5 years. The Passito should be served in a smooth and thin glass or a fine crystal – preferably a goblet.
