Passito "Topazia"

Geographical location of the vineyards: In Calvagese Riviera, in the Chiese valley, medium plain (m.200).
Cultivation in vigour with thinning out in July. Training system: spurred cordon with few buds

Grapes used and processing: Sauvignon blanc (90%) and overripe Chardonnay (10%). Manual harvesting of the overripe grapes, at the end of October, into small crates, where the grapes wither until December at a controlled temperature, when they are soft-pressed. The musts ferment in new, blond-roasted acacia barriques for 90 days. Then, after a brief cold soaking in steel containers, they mature for at least 2 years in Pyrenean oak barriques.

Colour: topaz yellow, with copper and amber reflections; Nose: fresh, yet full and penetrating, with a strong aromatic aftertaste;
Taste: intense, reminiscent of sun and arid lands, delicately acidulous in the aftertaste with emerging mineral notes.
Alcohol: 14% vol
Qualification: typical wine for dry pastry desserts.
It is successfully served with cheeses: from soft to fresh (accompanied by fruit mostarda) to goat's and sheep's milk cheeses, blue cheeses, gorgonzola and all mature mountain cheeses.

Serving recommendations: Best served chilled to 8°C - 10°C.