Indolente Passito

The vines grow near Sorso at around 50 to 70 metres above sea level in sandy-clay soils and are trained using the Guyot system. The grapes are hand-harvested in August, sorted and dried in crates. Whole, unstemmed grapes are gently pressed without exposure to oxygen; fermentation and maceration take place at low temperature, after which the wine matures for two years in French barriques and for at least six months in bottle. It shows gold to amber hues as well as honey, apricot, pineapple and spice; pronounced acidity balances 73 g/l residual sugar and the full, sweet body. No information on spontaneous fermentation is available.