Passito Bianco Veneto IGT
Druivenrassen: 60% Garganega, 40% Muller Thurgau
Bunches of grapes, harvested at the optimal maturation, are put in small wooden trays and stored for three months so that they become about 40% dried.
The bunches are then de-stemmed and the grapes lightly crushed. The must ferments for 72 hours with skin contact. The skins are then removed and the fermentation continues in small oak barrels.
As a consequence of the drying process the sugar content is very high and so the fermentation is very slow. At about 15% alcohol the fermentation stops leaving 150g/L of residual sugar.
This is an elegant wine possessed of a good acidity and with time develops a lovely acacia honey aroma. It is perfect to drink with spicy cheeses and dry patisserie.