Passiró

Indicazione Geografica Tipica
Passito White wine

THE GRAPES AND THE VINEYARD

From quite a young vineyard, cultivated following the most modern technologies and located on top of the hills surrounding the Lake of Bolsena, we achieve perfect grapes to be air dried.

THE VINIFICATION

The fruit is air dried in a special room to facilitate the development of Botrytis (noble rot) so that by press time 45% to 60% of the bunches have been affected. The bunches are inspected and the dried out grapes are individually removed.
The whole bunches are pressed using a manually operated hydraulic press without being destemmed. The fermentation takes place in “neutral” 500 liter tonneaux (fifth pass), the same barrels in which the wine remains to age on its lees for further 12 months.

THE WINE

Exotic fruit sensations on the nose, its taste is creamy, full bodied and harmonious. Long lingering fi nish with honey notes.

ANALYTICAL DATA

Grapes	Roscetto 100%
Production zone	Montefiascone
Surface of the vineyard	3 Ha
Altitude of the vineyard	300 metres above the sea level
Type of soil	Crumbly, rich in pebbles
Training system	Spur cordon
Density of vines	4.200 per Ha
Production per hectare	2.500 Kg
Yield of grapes into wine	19%
Average age of vines	12 years
Harvest time	Third decade of September
Alcoholic	13,70%
Total acidity	6,30 gr/lt
Dry extract	46 gr/lt
pH	3,60
Sugars	152 gr/lt