Ad Nonam Passito

After nearly a decade of experimentation to make a sweet wine, together with Gianni Menotti, we got the idea to try natural drying in crates, instead of the artificial dehydration. 2010 was the first harvest.

To be able to reach a sugar level far beyond that reached by ripening on the vine, we harvest only the finest grapes which are then gently placed in the crates avoiding stacking them on top of each other. The crates are place under a porch facing

South – West. The natural process of dehydration, that leads to a higher concentration of sugars, starts immediately. The objective is to obtain a must that has about 380g of sugar per liter. Naturally, with this type of drying there is the risk of losing some of the grapes. This process lasts until the end of November, giving the grapes a colour that can vary from yellow to gold to bronze. In some years there could be the formation of botrytis (or Noble Rot) that gives the wine a very high level of complexity. The loss of weight is very important, the result being a yield of about 25%.

Taking into consideration the fragility and consistency of the grapes, they are pressed delicately, obtaining a dense must. Due to the low temperatures of the season, the must is gently warmed to a temperature of about 20°/22° C to start fermentation, which takes place in French oak barriques. When the alcohol level reaches 12° and the residual sugar is between 180g/l and 200g/l the fermentation is stopped by cooling the wine.

Ad Nonam Passito is aged for 18 months in barriques. During this period it is constantly checked and tasted. Only once the maturation is deemed suitable will we proceed with the bottling.