Classification: D.O.C. Passito di Noto
Variety: Passito Bianco
First year of production: 2003
Production area: Noto (SR)
Soil type: very limey soil, abundant presence of small stones; fine texture with light coloured chalky sections.
Altitude: 40 masl
Yield per hectare: 50 quintals; 1.1 Kg. Per plant
Training system: Guyot
Plant density: 4,500 plants per hectare
Harvest period: 25-30 August
Vinification: the grapes are harvested - well ripe - at the end of August and subsequently dried in the fruit cellar, in 5 kg crates in a ventilated environment at 23°C. When they have lost half their weight, about 40 days later, the grapes are pressed and the must obtained, particularly rich in sugars, ferments slowly at 18°C in steel tanks for more than a month, until bottling.
Bottling period: First half of April
Alcoholic content: 12% vol
Residual sugars: 175 gr/l
Total acidity: 7.30 gr/l.
Aging potential: long, as with all sweet wines, time benefits.
Organoleptic notes: The six weeks of drying guarantees a high concentration of sugars and some natural transformation of the grapes contributes to the extraordinary aromas of apricot, rose petals, papaya and quince. Sweet and fleshy in the mouth, but also lively with citrus notes. It recalls nougat and candied ginger.
Pairing: Wine made to match with the best sweets, and having been dried could possibly favour dried fruits as well as being enriched by fruits with a prominent acidic content.
Originally bottled by Azienda Agricole PLANETA s.s Menfi (AG) Italy