Passito

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PASSITO - CESANESE DEL PIGLIO GRAPES

Exquisite “passito”  (sweet raisin wine) from clusters of Cesanese del Piglio that have been withering on the vine after the branch has been cut. The maceration of the skins takes place in cold and alcoholic fermentation in steel, at a controlled temperature, which is stopped when the sugar residue is equal to 150 grams per liter.
Result is a sweet ruby red color tending to garnet, with good concentration. Its impact on the palate is warm and soft with good acidity and discreet permanence.

Organoleptic analysis
Colour: red purple color with ruby
Bouquet: delicate with hints of berries and red apple
Taste: light sweetness balanced by sour note, large and persistent.

Gastronomy
Food pairings: Excellent with all kinds of sweets, pastries and baked goods like cookies with coconut, almond, pistachios and filled with cream and jam.

Serving temperature: 10-18 ° C


Passito

Spumante Corte dei Papi

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DRY RED WINE - CESANESE DEL PIGLIO D.O.C.G.

CLASSIC METHOD “CHAMPENOISE” - BRUT

Sparkling wine obtained from Cesanese grapes, made with the classic method “Champenoise”. The grapes, after a soft pressing, rest at a low temperature for a short period of time, which is useful to the dissolution of the flavors in the must, thus getting the pink color typical of "onion skin". The preparation of the cuvée is in the spring following the harvest and maturation in contact with the lees for at least 24 months, followed by 3 more months after disgorgement. The sparkling wine produced in this way can assume a bright color with a fine and persistent “perlage”; on the palate reminds us of the fruit flavors of black cherry and red cherry with pleasant acidity due to natural carbon dioxide.

Gastronomy: Excellent with shellfish, fish and raw fish soup too spicy. It goes well with the pizza and with salami. Excellent companion as an aperitif.

Serving temperature: 8 – 10 °C


Spumante