Passito - Su'Entu

Moscato di Sardegna 

Yield / hectare

30 q x ha - 10hl per ha

Harvest

Manual cut in late August of fruiting. The harvest takes place in fractional selection from late August to early September.

Vinification

De-stemming and crushing, maceration beginning of fermentation temperature of 16 ° C in stainless steel, pressing with torch in hand, I continue very slow fermentation to stop with a high concentration of natural sugars.

Fading

The grapes acquire a golden yellow ocher to brown and black. If there are no conditions for mildew control, reflected acquires heavenly. Sugar 20 babo babo focuses up to 32/34, resulting in a blend of overripe grapes passes which give the wine all the characters of the warm and sunny Mediterranean wines.

Aging

In steel for 8 months

Color

Yellow ocher

Bouquet

Bouquet of fruits such as dates, raisins and dried citrus

Taste

Fleshy, acid, massive and enveloping

Matching

Seasoned cheese such as Fiore Sardo and blue cheese (Ovinforth). Ideal with the typical Sardinian sweets. Great as a reading buddy - perfect with seadas (sebadas) or with a selection of amaretti and macaroons

Service temperature

12-13° C