Profumo di Sole – Passito of Garganega
Production area: Veneto – Berici Hills (Alonte, Vicenza, Italy)
Vineyard location: 100 m above sea level.
Training system: pergoletta and guyot, about 3.000 plants per hectare.
Harvest: Handmade in small crates.
Wine-making process: soft pressing of the grapes, controlled fermentation at 15-16°C. Grapes are partially dried in small crates until February of the following year, then softly pressed and fermented in new French oak barriques.
Aged in French oak barriques for 12 months, then in-bottle refinement for 3 months.
Wine description: yellow-gold, luminous and intense, with amber shades. Acacia honey and orange blossoms with a touch of dried fruit and a final graduation of spices and vanilla. Sweet, pleasant, with hints of saltiness.
Food pairings: To be served slightly chilled, paired with creamy desserts, roasted nuts, mature cheeses and blue cheeses, most pâtés and not-too-sweet desserts, like biscotti, almond cookies or crumb cakes. Also, to be tried alone, in a moment of relax or as a sweet end to a grand meal.
Alcohol: 12% vol.
Best served at: 10-12°C
Bottle format: lt 0.375
In finale al Merano WineFestival (Annata 2005)
Attestato al Merano International WineFestival & Culinaria (Annata 2005)