Passo Nero Passito
- Red
- Nero d`Avola
- Sweet
Winemaking Information
The organically farmed, hand-harvested fruit is then destemmed, crushed and fermented with indigenous yeasts, with a week-long skin maceration. The wine is aged in a 750-liter tonneau for 16 months before being bottled unfiltered and held for six more months before release. Minimal sulphur is added before fermentation and at bottling. Occasionally the wine needs an extra addition after racking.
SO2: During winemaking, at bottling
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Terre Siciliane IGT
Soil Composition: Sand, Chalk
Farming: Organic (certified)
Fun Facts: Each year, Arianna uses the same few rows of Nero d'Avola in her Fosso di Lupo vineyard for perfect, healthy Nero d'Avola clusters to sun-dry for 15 days for her passito-style wine.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.
Thanks to importer Louis/Dressner for details above