La Palombara, Gualdo Cattaneo
In barrique for 12 months
The best clusters, harvested in the late September, are put on racks for local drying with controlled temperature and humidity for 30 days. The fermentation takes place later, after the pressing of destemmed grapes, in 5 hl silos, where manual pumping over and punching down will follow. Next filtrations inhibit an additional fermentation, then the wine is put in barriques.
Colour Very intense ruby red with garnet reflections
Scents On the nose it is complex and strong; this wine is charactrized by its hints of blackberry jam, dried plums, cinnamon and cookies; liquorice in the finish
On the palate Very persistent in the mouth, this Passito is a full-bodied, full-structured wine, warm and soft. Tannins and structure perfectly balance the sugar amount
Pairings Perfect paired with a chocolate and spices dessert. Also in traditional use, on a boar stew or roasted lamb