Passiari
Passiari
Colour: deep, intense red with light garnet notes.
Nose: featuring fruity notes typical of raisin wines, warm and ripe, with hints of red berry (blackberry, raspberry, cherry), intermingled with floral notes of violet, complexed with spicy notes deriving from the Syrah and tobacco and vanilla from the ageing in wood.
Taste: soft and juicy, with elegant and subtle tannins, excellent structure and body.
Pairings: excellent with cheeses and cured meats, with first courses with red meat ragout, and main courses of red meat and baked fish.
Vinification
The Syrah grapes are harvested at the peak of their aromatic and polyphenolic ripeness around the end of September. The subsequent alcoholic fermentation takes place with the addition of selected yeasts and lasts an average of 10-12 days at a temperature of 25-27°C with periodic pumping over. Subsequently, half of the Syrah matures in barriques for 6-8 months.
The indigenous red varietals are harvested around mid-September and, after drying, the grapes are destemmed and subjected to alcoholic fermentation with the addition of selected yeasts at a temperature of 25°C for 15 days, and then matured in steel.
At the end of the maturation phase, the wines are blended and continue to mature in steel for a further 6 months before being prepared for bottling.
