Passito
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Passito Tenuta Col Sandago
Veneto IGT

(Typical Geographical Indication)

Among the precious rows grapes that decorate and surround the territory of the Treviso hills, the Balbi type is the essence of the exclusive Passito from Tenuta Col Sandago.

Born from indigenous vines that are very resistant to droughts, this sweet wine is inspired by the traditional method for grape drying on mats.

Grapes are hand-picked in the second half of September, carefully selected so that only the best bunches end up in the company fruttaio (a fruit-drying loft), where they are left to dry on mats until the month of January.

The product is then placed in wooden vats for a slow, harmonious fermentation, before being moved to oak barriques for aging. But the critical journey of this wine is not over yet: it is only after being topped up each year, from one barrel to another, that its scents and aromas meet and combine perfectly, until Passito is ready to reach the bottle and reveal all its sweetness.

SENSORY PROFILE

At first sight, Passito glimmers in gold, a yellow shade so clear that it tickles your eye as if it was honey.
To the nose, this wine is intense and recalls the aromas of candied fruit, citrus peel and herbs, offering distinctive hints of apricot jam, raisins, quince and almonds.
These notes are accompanied by a good acidity, which makes its taste refreshing and enveloping, a pleasure to be enjoyed in all its sweetness.
A dessert wine, to be served at 8-10 °C, it is ideal with almond cookies and cookies in general. Passito is also excellent with blue cheeses, goat cheeses, Gorgonzola and Stilton.

ANALYTICAL DATA

TYPE: sweet white wine.
GRAPE VARIETY: Balbi-type Glera.
PRODUCTION AREA: Tenuta Col Sandago company vineyards in Susegana (TV).
SOIL: calcareous, clayey, with sandstone subsoil.
EXPOSURE: south-east, south, south-west.
ALTITUDE: 250/300 m a.s.l.
TRAINING SYSTEM: Guyot-cappuccina (double-arched cane).
PLANTING DENSITY: 3.000 vines per hectare.
HARVEST: Grapes are hand-picked in the second half of September, carefully selecting the best bunches. The grapes are then placed in small crates and dried naturally in the company “fruttaio” (fruit drying loft).
VINIFICATION: the grapes are dried until February and then pressed. The very sweet, concentrated juice that is extracted is immediately placed in oak barrels to ferment.
AGING: 18 months in oak barrels.
ALCOHOL CONTENT: 14% Vol
ACIDITY: 5.4 g/l
RESIDUAL SUGAR: 150 g/l