PASSONERO
Working with the land, respecting it, talking to it and finding the courage to experiment starting from consolidated certainties. This is also a challenge. So I reflected and thought that the evolution of Nero d'Avola could also be drying as it was once done to preserve grapes in winter. Passo Nero was born, a not too sweet passito that maintains its original acidity.
CLASSIFICATION
DOC Sicily passito
VARIETY
Nero d'Avola
ALTITUDE
280m above sea level
GROUND
Medium consistency. It comes from brown sands and sub-Apennine rock of a calcareous nature
AGRICULTURE
Biodynamics, organic certification, no intervention
chemist
chemist
TRAINING SYSTEM
Sapling
AVERAGE AGE OF PLANTS
15 years
PLANT DENSITY
6,500 vines per hectare
TIME OF HARVEST
Last week of September
FERMENTATION
With indigenous yeasts, 7 days maceration on the skins
REFINEMENT
16 months in 750L tonneau and steel, 6 months in bottle
