This is said to have win a gold medal and not for the Passito but for the label. A nice intense Passito made from Nerello Mascalese a feeling of intense apricot and stewed fruits of raisins.

The harvesting is done manually and the grapes are harvested in boxes, cluster by cluster, set it down on the racks and placed in a shelter and shade for about 20-30 days. After this phase of drying, which allows the grapes to increase its load of sugar, a second sorting is done to eliminate any damaged berries. Seventy two hours from the start of the alcoholic fermentation the racking takes place.

The must finishes its fermentation in stainless steel tanks with temperatures of 14/16 ° C for about a week, after which our wine is placed in oak barrels. The barrel will be the place that will host the raisin for about six months “sur lies” hoping to noble express the best they can.

It is made in Randazzo (CT) by Feudo S. Anastasia who produce a small number of 1000 Bottles.

(94 Points)