Classification: D.O.C. Passito di Noto
Grape varieties: 100% Passito Bianco
First year of production: 2003
Number of bottles produced: 8.000
Production area: Noto (SR)
Name of planting of wineyard: Buonivini -1999
Altitude: 50 – 250 metres
Yield per hectare: 50 .li; 1,1 Kg. per vine
Training system: Vertical trellis and spur pruned cordon
Planting density: 4.500 vines/hectare
Harvest period: harvest grapes (a 20 di Babo) on August 25th; followed by grapes overmaturation
Vinification: the grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with selected pure yeast. Fermentation and ageing in stainless steel tanks.
Fermentation equipment: stainless steel tanks
Fermentation temperature: 15° C
Bottling period: First half of March
Duration of fermentation: 40 days
Alcohol content: 10,80 % vol . 240 gr. of residual sugar
Total acidity: 9.50
Ageing potential: Long, as for all sweet wines. Improves with time.
Soil tipe: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay.