Passito bianco veneto

Grapes varieties:
75% Garganega
15% Chardonnay
10% Trebbiano, Saorin, Bigolona

Production area:
Hills near Negrar di Valpolicella
Altitude varies from 280 to 450 mt. a.s.l.
Vineyards exposition South-East and South-West
Age of the vines: from 35 to 70 years
Training systems: Pergola Veronese (3300 vines per Hectare)

Winemaking process:
The grapes to produce the Passito Bianco Veneto Peagnà “TB” are selected during the third week of September.
They’re brought in the Fruttaio and left in wooden plateaux where they are left to dry naturally for 3 months.
The grapes are then pressed and moved to wooden barrels after 3 days of maceration on their skins.

36 months in 2,25 Hl new barriques

The Passito Bianco Peagnà “TB” is bottled after 36 months of aging and it stays 1 year in bottle before being sold.
The production amounts to 450 bottles.

Serving temperature:
From 18° ai 20°C
From 64.5 to 68°F