Passito Lume Benaco Bresciano - PODERE SELVA CAPUZZA

TYPE Lume Benaco Bresciano Passito IGT

PRODUCTION AREA Desenzano del Garda (Brescia)

VARIETY Tuchì 100%

TYPE OF SOIL The soil is formed by a high percentage of clay and, characteristic of this higher area, by a rich presence of stones.

AGE OF VINEYARDS More than 35 years

VINIFICATION The grapes are harvested by hand with a careful selection of the best bunches, which already in the vineyard are placed in small boxes for drying that takes place naturally on the attic above the cellar porch without air conditioning or dehumidification, except in the sultry days, where they are kept in motion by fans. The grapes are constantly monitored in their drying; the berries that develop traces of mold are immediately eliminated. When the desired dehydration is reached, it is softly pressed and vinified in steel at a controlled temperature.When the wine has reached the optimal values of alcohol content and sugar content, the masses are cooled to block fermentation, then proceeds with clarification and filtration ( generally malolactic fermentation is not carried out). After a short maturation in the tank of a few months, it is bottled.

COLOR Golden, luminous and brilliant color.

BOUQUET The nose meets pear, pineapple, saffron, chamomile and light spicy nuances.

PAIRINGS Perfect to be tasted at the end of dinner alone, or as an accompaniment to desserts of various kinds. Gives the best of itself with a tarte tatin.

TASTE On the palate it is rich, round, warm, enveloping, in perfect balance between acid and sweet component.

NOTES It comes from the same vine as the Campo del Soglio, called Tocai friulano until 2007; it is a native variety, now called Tuchì, present in several clones in the older vineyards. It is a white berried grape with a medium-small bunch, characterized by a small grape and a thin skin; the ripening is early and the must has a good sugar content and a rather low acidity. Precisely for these characteristics of grape fragility, Lume is produced only in suitable years, which must be characterized by an optimal health of the grape.