Sciacchetrà Passito

Harvest

Collection of the grapes takes place in September when they are physiologically ripe, selecting the most mature bunches mainly from Vermentino and Albarola varieties.

The grapes are thereafter placed in containers and allowed to wither until November/Dicember; pressing and a fermentation period of approximately 12 months then follows

Bottling

After 18/24 months

Colour

Amber-coloured with golden reflections

Aroma

Intense and intriguing, complex and persistent, varying sensations

Hints of blonde tobacco and dates can be perceived, alongside balsamic notes (resin, sage and rosemary)

Flavour

Sweet, generous and embracing, with a pleasant salty aftertaste

It is advisable to savour it on its own or with dry pastries