PASSO NERO

Working with the land. Loving her, respecting her, talking to her. And from there finding the courage to make new experiences, to seek new routes, starting from well-established certainties. This is also a challenge. And so I reflected, and I thought that the Nero d’Avola evolution could also be the withering as it was once used to preserve grapes in winter. The Passo Nero was born, a non too sweet passito that maintains its original acidity.

CLASSIFICATIONPASSITO TERRE SICILIANE IGT
VARIETYNERO D’AVOLA
ALTITUDE 280 METERS ABOVE THE SEA LEVEL
SOILMEDIUM DENSITY. RED SANDS AND CHALK FROM SUB APENNINE LIMESTONE ROCKS
AGRICOLTUREORGANIC, WITHOUT CHEMICAL INTERVENTION
TRAINING SYSTEMALBERELLO
AVERAGE AGE OF THE VINES 15 YEARS
PLANT DENSITY6.500 PLANTS PER HECTAR
HARVEST PERIODFIRST TEN DAYS OF OCTOBER
DRYING PERIOD15 GG
FERMENTATIONINDIGENOUS YEASTS ONLY, 30 DAYS OF MACERATION ON THE SKINS
AGEING16 MONTHS IN 750L USED TONNEAU, 6 MONTHS BOTTLE, UNFILTERED

Passo Nero