PASSITO
MONTE SORIO
The Passito Monte Sorio is made from 100% Garganega.
On the same day they are harvested, the grape bunches are arranged on vertical nets under a roof at the winery, therefore protected from the elements, and left to dry for three months.
The following January, vinification starts by destemming the grapes and starting the alcoholic fermentation with an indigenous yeast starter in stainless steel tanks. Racked after 2 weeks, the wine is left to continue fermenting in 10 hl oak barrels. Small quantities of sulfur dioxide may be added, but no other products. Bottled after 3 years of aging in 10 hl barrels and 6 months in stainless steel, not filtered.
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Variety:
100% Garganega
Vineyard:
Gambellara
(Biancara, Monte di Mezzo and Alla Guarda)
Altitude:
Between 150 and 200 metres above sea level
The soil type varies greatly from one subzone to another but always with the common characteristic of volcanic origin
TASTING NOTES
Antique gold colour with shades of amber.
The nose reveals hints of citrus peel, raisins and ginger.
Given time, aromas of dates and ripe peaches emerge.
The palate is surprising for its balance and structure, due to a certain tannicity; and on the finish, strong hints of almond. The sweetness is not overwhelming on the palate, thanks to the sustained acidity, and this makes the wine a multi-dimensional experience; not relying on crowd-pleasing, caramel flavours to win fans. The character of the Garganega grape is clearly respected without any heavy-handed winemaking.
An ideal pairing would be aged cheeses or with an almond dessert.
La Biancara
di Angiolino e Alessandro Maule
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