Passito di Ciliegiolo

ALCOHOL CONTENT
15% vol.

GRAPES
Ciliegiolo

CULTIVATION METHOD
Spurred cordon

HARVEST TIME
First ten days of September, drying in the fruit bowl for 3 months

VINIFICATION
The grapes are dried in a fruit bowl and then destemmed, crushed and left to ferment in steel with the skins until mid-fermentation. They are then pressed and continue to ferment in steel, until they stop naturally due to the increasing alcohol concentration; in the end, the wine is put to age in oak carats for 12 months

TASTING
Cherry in alcohol is the dominant fruit, accompanied by spicy notes and a subtle tannin balanced by the very balanced sugar residue

PAIRINGS
Long-aged cheeses, sweets from small pastry shops, including almonds, tarts with red fruit jam, cocoa or chocolate cakes