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Passito del Rosario
Grape varieties: 50% Garganega, 30% Malvasia, 20% Trebbiano Toscano. Vinification: selected grapes left to dry on racks until April in well-aired spaces. Pressing and stripping of the grapes in April (in holy week). Fermentation with maceration for 3 days with manual daily punching down. Subsequent fermentation in steel tanks without maceration. Fining: 18 months, 65% in French oak tonneaux (Never forest), 35% in American oak barrique collected one month before bottling and 3 months in the bottle. Serving temperature: 14°-16° C Serve with: mild gorgonzola, mature cheeses, dry biscuits, dessert wine. |
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