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The Veneto IGT Bianco Passito is one of our wines with floral-honey scents that create a perfect balance with acidity. It is an ideal dessert wine, whether to accompany a creamy concoction or simply a dry pastry. The distinct sweetness and its taste of dried apricots contrasts pleasantly on the palate, leaving a persistent sweetness and freshness at the same time. Shelf life: 10 years or more. Serving temperature: 6/8° C.
To produce the Veneto IGT Bianco Passito we use the process of drying grapes, having picked the best bunches between September and October. While harvesting we work to select the best Garganega grapes, which then remain in slatted wooden crates in the grape drying room to rest for a long period of time.
During the drying period, the bunches will lose most of their water thereby concentrating the sugar content of the grapes. After pressing, the skins are left for 4/5 days in a cold maceration of the must in order to give the wine its typical and characteristic amber colour. Then we progress to the actual fermentation, which will last for several weeks. The yeast is filtered to keep it sweet and then it is placed in small acacia wood barrels to age for approximately one year.
Like Recioto, the Passito is typically served as a dessert wine. Its classic combination goes well with dry pastries. However, for those who are audacious enough to leave behind the usual rules for serving, we suggest combining it with a mature Monte Veronese DOP cheese (aged for at least 12 months) which is typical of the Lessinia pastures, an area that borders to the north of our Valpolicella.
