Certified organic wine. The farm has been organic certified since 1992.
Once, all Sagrantino wines were sweet, the symbol of hospitality for honored guests, a delight at the end of meals on special occasions, the joy of a moment. Today, the passito version of Sagrantino survives the fame and extraordinary success of the dry version, and is proposed as nectar that recalls cherry, petals of wilted flowers and ground coffee. Velvety warm to the palate, it surrenders all its roughness to a velvety, exquisite, even rare drink.
Vinification: The best bunches are laid over grates in a sheltered and naturally ventilated environment to permit drying until December. 25 days maceration. 100 kg of grape provides 30 liters of raisin wine. 6 months on light lees. Bâtonnage.
Aging: 12 months in French oak tonneaux and a minimum of 6 months in the bottle.
Type: Passito Wine.
Grape: 100% Sagrantino.
Training system: Cordon spur, 30 years old vines.
Vine density: 5.000 vines per hectare.
Yield per hectare: 25 hl/Ha (4 tons).
Average altitude: 400 to 450 meters above sea level
Type of soil: Clay. North-East and East facing aspect.
Harvest: Hand-harvested at mid-October.
Pairing suggestions: Dry pastry. White chocolate. Our grandmothers used to pair it with fowl in salmì.
Serving temperature: 14-16°C .
Bottle size: 500 ml.
We produce 2000 bottles of it, only in the greatest vintages.
Drink now and you can keep 25-30 years.