Passito di Verdiso

Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano – Valdobbiadene area

Clay and silt

Southeast and southwest slopes

Sylvoz method with 3350 logs / hectare; 7/8 buds per bow, 20 buds per log

- organic fertilization in autumn; - in spring cleaning excess shoots and eventual clusters thinning, to improve wine balancing, possibly pruning green, depending on season proceeding

100% Verdiso grape variety

Manual, with accurate selection of clusters

Mid of September

17%

Technological research is aimed at combining operational rationality with the respect of the technical oenological traditions. Phases: - selecting and collecting manual grapes in drilled boxes and storing them in a specially ventilated place where the slow drying takes place until mid-January; - destemming and crushing of grapes; - squeezing with pneumatic press and cold static decantation; - Start of fermentation with controlled temperature rise. The fermentation then extends for several months, until the natural achievement of the balance between alcoholism and sweetness

Refinement in stainless steel tank

Golden color.

Flavors of ripe fruit, honey, scents of candied fruit, spicy mediterranean, hay and dried flowers

Warm, intense, quite alcoholic, sweet and dry with a strong note of jam

This wine obtained from the same vineyard Verdiso becomes a product very rare for the toughness of drying out, since a humid climatic trend prevents grape grapes from being very thin. The production of this wine is very low, the selection of grapes, as for all wines, must be very precise and patient sorting; Then the fruit has to be checked daily for the entire drainage period.

14 % Vol