Passito dei Neri
(raisin wine)
Brilliant amber colour introducing the smell of dried apricots, dried figs and raisin, lime honey and chamomile. Sweet and caressing in the mouth, with a very pleasurable balance of fresh and sapid notes, long slightly bitter finish.
Characteristics
| Year | 2018 |
| Name | Passito dei Neri |
| Category | Passito (raisin wine) |
| Name | IGT – Liguria di Levante |
| Vine | Vermentino 80%, Albarola and Colombana 20% |
| Production area | Colli Di Luni |
| Vineyard | In Groppolo, above Sarzana, in an excellent portion of the hill (South-Southwest) made up of silty sandy clay, microclimate without significant temperature changes. |
| Age of vines | 20 – 40 years |
| Harvest | September 20th, selected grapes. |
| Yield / hectare | 50 q per hectare |
| Vinification | Grapes are hung for almost two and a half months, until they reach an optimal withering. Pressed grapes, must in contact with skins for 2 hours, soft pressing, natural cold decanting, controlled fermentation at 16/18 °C, long stay on lees. |
| First production year | 2007 |
| Person in charge of production | Enologist Nicola Tucci |
| Number of bottles | 1600 0.375 l Bordeaux bottles |
| Exposure and altitude | Sud 100 – 120 m above sea level |
| Material of fermentation tanks | Stainless Steel ANSI 316 |
| Temperature of fermentation | 14 – 16 °C for 25/30 days |
| Bottling | Beginning of February |
| Alcohol | 13,5% vol |
| Acidity | 6.2 g/l |
| Dry extract | 23/140 g/l |
| Resistance to ageing | 5 years |
| Serving temperature and modality | Uncork bottle at the time of use at a temperature of 10° C to 12° C. |
| Food matching | Full-bodied cheese and dry pastry. |
