Passiti

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  1. AMOROSA (Albana Passito) - 2014

    AMOROSA (Albana Passito) - 2014

    Sensory attributes: Colour: Pale yellow with gold reflections. Aroma: Typical fruity flavour of the Albana, which blends well with the tertiary aromas derived from the ageing in wood, Taste: Excellent structure, smooth, and with a long gustative-olfactory persistence. Pairings: Perfect with cappelletti and passatelli in broth, but also suitable for main courses with white sauce and not overly elaborated second courses. Serving temperature: 10-14°C

    Grape variety: albana 100%.
    Production area: Bertinoro (FC)
    Type of soil: clay soil.
    Vine training: guyot.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    Harvesting method: manual.
    Vinification: Late grape harvest, which allows to optimally complete grapes phenolic and aromatic ripeness, the soft pressing extracts only the highest quality must, and the wood fermentation (700- litre tonneaux), after cold stabilization, refines the phenolic quality right from the beginning.
    Ageing: in wood (tonneaux) for8-9 mesi
    .
    Alcohol content: 14,0% vol.

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  2. SOPRANO (ALBANA PASSITO D.O.C.G.)  - 2009

    SOPRANO (ALBANA PASSITO D.O.C.G.) - 2009



    Sensory attributes: Colour: amber yellow with gold reflections. Aroma: Ripe fruit, uva passa and dried fruit aromas which blends well with the tertiary aromas derived from the ageing in wood. Taste: Excellent structure, smooth, and with a long gustative-olfactory persistence. Pairings: Meditation wine, perfect with mature cheese and also suitable for biscuits. It pairs well also with chocolate. Serving temperature: 14°C

    Grape variety: albana.
    Appellation: Albana di Romagna DOCG, passito.
    Production area: Bertinoro (FC).
    Type of soil: clay soil.
    Vine training: guyot
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    Harvesting method: 1700.
    Vinification: grapes undergo a withering process in the larder, are then pressed and the must undergoes wood fermentation.
    Ageing: in wood (tonneaux)for 12 months.
    Alcohol content: 13,5%.



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  3. DOROTEA (ALBANA DI ROMAGNA D.O.C.G. PASSITO RISERVA) - 2006

    DOROTEA (ALBANA DI ROMAGNA D.O.C.G. PASSITO RISERVA) - 2006

    Sensory attributes: Colour: Amber yellow with gold reflections Aroma: The sugar residue brings along a full bodied ripe fruit aroma, with a predominant dried apricot, accompanied by dried fruit hints and tertiary aromas derived from the ageing in wood Taste: Sweet, full bodied, excellent structure, smooth, and with a long gustative-olfactory persistence Pairings: Meditation wine, which can also pair desserts and biscuits, and some special cheese, intense and sharply flavoured, such as the Fossa cheese. Serving temperature: 12-14°C

    Grape variety: albana 100%.
    Production area: Bertinoro (FC)
    Type of soil: clay soil.
    Vine training: guyot.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    Harvesting method: manuale.
    Vinification: grapes undergo a withering process in the larder, are then pressed and the must undergoes wood fermentation.
    Ageing: in wood(tonneaux) for 18-24 months
    .
    Alcohol content: 10,5% vol.

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    €0.00

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