

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