Su Entu Passito Passito Isola dei Nuraghi IGT VARIETAL COMPOSITION White blend from aromatic local grapes. VINEYARD LOCATION South Sardinia. CLIMATE Mediterranean: mild winters and hot summers with low rainfall. SOIL TYPE Clay with limestone deposits. PLANTING DENSITY AND TRELLISING/TRAINING SYSTEM Approximately 5,000 vines per hectare, vertical trellis, Guyot pruning. HARVESTING New shoots coming out from the fruit-bearing cane are trimmedat the end of August. Harvesting is by hand and is done several timesfrom the end of August to 10th September to pick selected grapesas they reach the desired ripeness level. GRAPE DRYING PROCESSThe grapes turn from golden to amber until they take on a tawny or sometimes black color. When subject to controlled noble rot, the grapes will display light-blue hues. From a sugar content of 20° Babo, the grapes reach sugar concentrations of 32°-34° Babo. The resulting blend of overripeto raisined grapes will impart the typical Mediterranean avors to this driedgrape wine. WINEMAKINGOnce the grapes are crushed and destemmed, they undergo maceration and initial fermentation in stainless steel tanks at 60 °F (16 °C) before going into a manual press. The juice undergoes a very slow fermentation untilthe process stops on its own, leaving the wine with a high concentrationof residual sugar. MATURATION/AGING8 months in stainless steel. APPEARANCE Deep amber in color. AROMAS On the nose the wine expresses a pleasant mixture of honey character,dried white owers and nuttiness. PALATESweet undertones combine with resonating notes of candied orange andapricot jam. The palate nishes fresh and clean with a lingering aftertaste.FOOD PAIRING To be enjoyed with almond cookies, blue cheeses or simply as a reading companion. Recommended with goat cheese and a few drops of strawberry tree honey. SERVING TEMPERATURE 53-57 °F (12-14 °C)
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