SAGRANTINO DI MONTEFALCO PASSITO 2015
Exposure East, South-East.
Alt. 280 meters a.s.l.
Grapes 55 q. per ha
Wine 16 hl per ha
Vines 4500 per ha
Natural air drying of the grapes on straw beds for 2-3
First part of October.
Manual in small crates.
Fermentation on the skins for 10-16 days. Alcoholic and
malo-lactic fermentation in stainless steel tanks.
Elevation in barriques for 18-24 months, followed by 12
months in stainless steel tanks. The bottled wine is aged
in the cellar for 6 months.
Red fruit pies, chocolate cake, petit four. Stilton and
roquefort cheese spread on walnut bread. Amazing
companion for a good book or your introspective