Passito Falanghina

Passito Falanghina

  • Grapes: Falanghina 100%
  • Area of production: Taburno DOCG production area
  • Exposure and altitude: hill territories, facing South - East at 300/400 m. above sea level.
  • Type of soil: calcareous and tuffaceous.
  • Breeding system: guyot.
  • Density: 4000 per hectare.
  • Yield per hectare: 5000.
  • Harvest time: mid-October.
  • Technique of vinification: after having monitored plant health and progress of ripening, best grapes are picked by hand and placed in specific crates in grape-drying buildings (a proper ventilated room for drying) until the end of December. During all this period, grapes are continuously monitored to remove rotten ones. Cryomaceration is then performed for 24 hours at a low temperature and soft pressing. Next step is fermentation at a controlled temperature and until reaching the planned sugar residue.
  • Organoleptic characteristics:it has a deep golden yellow colour, initially pale, and during the years it acquires a wide, intense and complex scent, evoking with great immediacy authentic sweet scents of apricot, honey, raisins, dried figs, almond and pear and peach jam. Perfectly balanced for sweetness, acidity and softness, it pleases the palate with its complexity of soft and comfortable notes.
  • Alcohol produced: 13/16.
  • Best served with: ideal serving temperature: 11-13°C. To be matched at the end of a meal with refined honey and dried fruit desserts, fresh and dry pastry, soufflé, mousse, pies, dark chocolate but also with fois gras, mature and herb cheeses.

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