Passito Dorè, Dacapo

PASSITO DORE'

Category

white wine from overripe grapes

Region of origin

Piedmont, old vineyards facing South and South-West, soil clay and limestone

Vineyards

located in Mango, in the hamlet of Bosi, guyot growing system, South facing exposure, altitude 400 mt a.s.l.

Harvest

grapes are picked up in order to select clusters in perfect conditions to gain the best preservation of the berries and therefore obtain a high quality wine.The grapes are placed in the sun to dry, hung up vertically in an area sheltered from the weather but well exposed to sunlight and ventilation in order to concentrate the grapes’ flavors and sweetness prior to vinification. The drying period, determined by weather conditions, generally ends in late October, early November. The goal is to achieve a high concentration of sugars approximately 380-400 g/l. In fact as the grapes shrivel and lose water they become full of concentrated sugars and flavors

Wine making  process

the semi-dried grapes are gently pressed to obtain the juice. Then fermentation in steel tank follows at a controlled temperature of 16-18 degrees . The process normally  lasts from two to three weeks until the wine reaches an alcohol content of about 11 degrees. The wine is then filtered and left to rest at least one year in oak barrel where it is aged to develop additional flavors and complexity. In addition there are three more months of aging in bottle prior to release for sale. Because of its intense concentration, alcohol and high natural acidity, it is also a long-lived wine that will continue to evolve and gain additional complexity and depth of color for decades after release

Characteristics

golden yellow with shades of amber , and persistent bouquet with hints of honey , apricot and yellow peach

Tasting temperatures

8°-18° C

Food arrangements

ideal with cheese, especially  blue cheeses as well as pastries and cakes