Passonero

Vineyard and terroir

The vines grow at 280 m above sea level in medium-textured soils formed from brown sands and calcareous sub-Apennine rock. They are cultivated using biodynamic methods, under organic certification and without chemical treatments. The alberello-trained vines average 15 years of age and are planted at 6,500 vines per hectare.

Grapes

100% Nero d’Avola. The grapes undergo appassimento, following the traditional practice once used to preserve fruit through winter.

Vinification

Harvest takes place in the last week of September. Fermentation uses indigenous yeasts, with seven days of maceration on the skins.

Ageing

The wine matures for 16 months in 750 L tonneaux and stainless steel, followed by six months in bottle.

Tasting profile

A passito conceived to remain only moderately sweet while preserving the grape’s original acidity.

Label / history

Passonero emerged from experiments with appassimento as a possible evolution of Nero d’Avola, drawing on an older method of drying grapes for winter preservation.