Passito

Obtained from Vernaccia Nera grapes, with the production area at an altitude comparable to mountain wines where drying with hanging bunches is expected, at the end of which the must is left to ferment and refine in barriques for at least three years.

“Sweet as a moonlit night full. Of soft and warm hugs I crackled. To then get lost in thoughts and words between meditation and frivolity starting from one ne for a new one start."

The warm rays of this magnificent 2015 summer have allowed us to produce again a warm jewel: the "Sole d'Autunno", our organic Chardonnay passito. Already in the post in which I told you about the Cronistoria Della Biovendemmia 2015 I anticipated the return of this extraordinary sweet wine. But let's try to find out more about this nectar produced by Maso Martis organic farm on the hills of Trento only in a few exceptional years! Also in this case the rule applies that the quality of great wines does not start in the cellar, but first of all in the countryside... in fact, only with the presence of favorable conditions that guarantee an exceptional wine, does the production of the "Autumn Sun" begin ”. The grapes harvested with gradual maturation are carefully selected. Only the best and perfect bunches are placed in small crates and left to dry in a cool, well-ventilated room for a few months.

Not only albana, in our heart passito: everything played on elegance, balance and smoothness.

That is, as many would say that you should NOT write a wine technical sheet. But that's how I wrote it, straight off, drinking Albamarina side B, telling what is really important in wine: emotion. Have you tried Albamarina 2012 yet? Well done, it's a good wine, I'm sure you liked it. Now the "B side" comes out. Side B are 10 hectoliters of Catarratto passito 2012 that I had decided to throw away. As I always do when I do something new and my mom disagrees (basically ALL of the time), I said to her: Mom, what do you care? If it doesn't turn out good, we throw it away – or sell it in bulk. She is not very convinced, but after a few days of discussions she finally lets me do it (thanks mom). So: I left 15 hectoliters (yes, 15, then I'll explain) of passito in overfilled barrels, hoping for the fioretta to come, for another 18 months. INCREDIBLY, this wine, despite having been sulphited (and don't ask me how it's possible, because I don't know either) continued to ferment very slowly for another 18 months, until from the initial 13.5 it reached an alcohol content of 15% vol – a little more actually, but we don't tell anyone, okay? At some point it FINALLY came out good. But no normal good, just good. So: the B side. I took 10 hectoliters and bottled it (which is what you can now find on #vgm) and kept the other 5 in strictly full barrels to make a perpetual one. Which, when it's good, is the best thing in the world of wine. PERPETUAL IS WINE - if you don't believe it, call De Bartoli. But the perpetual, if it turns out good, we'll talk about it in 5/6 years. For the moment there is the B side.

Produced in small quantities, Nektar comes from Vermentino grapes grown on slopes sheltered by the mountains and near the sea. The bunches, selected and harvested by hand, and subsequently dried in airy environments, give a harmonious and elegant wine with an intense golden yellow color. A passito that represents our nectar, the name itself celebrates the Nektar: mythical drink of the gods, which Ganimende poured, and Hebe offered to the gods of Olympus.

Denomination: Ultimo, Passito di Mnazoni Bianco IGT Veneto. Grapes: Manzoni Bianco Recommended pairings: Savory cheeses, dry pastries and desserts with candied fruit. Alcohol: 14% Vol. Format: 0.375 litres. Serving temperature: 12-14°C. Typology: Passito

Moscato wine belongs to the magical world of those that develop aromas and flavors over time, which the rich and noble families of the past loved to dedicate to their most illustrious guests, as a true symbol of opulence. The history of this wine has its roots as early as the 13th century, a time when it was made famous, in most of Europe, by the merchants of the Republic of Venice. Muscat includes several varieties, including white muscat, yellow muscat and orange blossom. Tarì is obtained entirely from the white variety also known locally as Reale. This variety is the more valuable and its name derives from muscum (moss) due to its intense aroma and sweet aroma.

We were the first and the only ones to plant and vinify this vine in Maremma, from which we obtain only 2,000 small bottles every year, highly sought after by starred restaurants and collectors, for a unique taste experience.

The Aleatico Passito dell'Elba docg 2021 is a natural passito obtained from the aromatic Aleatico vine, native to the island of Elba. After the harvest which generally takes place during the first half of September, the grapes are dried on special racks in the open air for a period of about 10-15 days. Vinified in steel containers at a controlled temperature. Maceration on the skins for about 7 days.