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"appassire" in Italian means to wither. "passito" is a style of wine in italian lexicon that means to dehydrate harvested grapes in order to concentrate their sugars in order to create a sweet wine. passito is a new wine in massican's portfolio that is 13% alcohol and 13% residual sugar. the grapes for this wine were harvested at the same time as the grapes for sauvignon; however, they were air dried in the vineyard for ten days on old, redwood pruning boards. the withered sauvignon blanc grapes were pressed to produce a highly concentrated, 50 gallons of ultra-sweet juice. four days later, 10 gallons of ribolla gialla were added to the barrel fermentation to enhance the acidity and structure of the wine.
as intriguing the nose of this wine is its mouth-feel. the prevalence of acidity lifts the palate and prevents the dessert-style wine from being excessively unctuous and cloying. passito was a labor of love that immediately skipped the infatuation phase and began bordering on addiction; a scant 49 cases of half-bottles (375ml) were produced. sweet napa valley table wine
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