Passito "Topazia" After the fermentation phase

After the fermentation phase

accentuated by unmistakable savoury notes

Manual harvesting of the overripe grapes

profumo di fragole selvatiche

First course (pasta or risotto)

Passito "Topazia" After the fermentation phaseGeographical location of the vineyards: In Calvagese Riviera, in the Chiese valley, medium plain (m. 200). Cultivation in vigour with thinning out in July. Training system: spurred cordon with few budsGrapes used and processing: Sauvignon blanc (90%) and overripe Chardonnay (10%). Manual harvesting of the overripe grapes, at the end of October, into small crates, where the grapes wither until December at a controlled temperature, when they are soft