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Long-lasting, elegant, gastronomic.

Our idea of quality includes accurate work in the vineyard, controlled temperatures, the search for a clean, fresh wine.

Passito Bianco

Delle Fontane

Production area Monteforte d’Alpone

Vineyard age 30 – 70 years

Altitude 150 – 250 meters

Soil type volcanic

Grape variety 100% Garganega

Runing system Pergola Veronese

Yield per hectare 30 hl/ha

Harvest period mid September – mid October

Winemaking techniques destemming, soft pressing, fermentation temperature 13 o C, fermentation and refining in steel tanks.

DESCRIPTION

This wine has a beautiful golden color. It is a sweet wine with elegance and complexity in its boquet that is bursting with aromas of apricot jam, peach, acacia and millefiori honey, candied yellow citrus fruits and dried fruit. On the palate it is full–bodied and rich. Balance and persistency are the characteristics of this passito.
Pairs well with the tradition al Veneto biscuits such as “sbrisolona” tart, rufioi, chiacchiere veneziane, and zaleti. Ideal served also with mature cheese and blue cheese.

PASSITO BIANCO ACCORDING TO GRAZIANO

“A very small production of a wine that recalls my youth, the local traditional sweet wine in my personal interpretation.”

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“...the production of food is a gastronomic act. To be a-source of food pleasure, the food must be good, but also pure and correct: it must be the result of sustainable agriculture that respects the environment and the dignity of the workers. When we buy food, we choose also an agricultural model.
This is a fundamental issue that determines the future of the planet: its survival or its destruction.”

Wendell Berry.
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“Producing food is a gastronomical art.”
To be a source of pleasure, food must be good, but also clean and right: it must be the result of sustainable agriculture, which respects the environment and the dignity of workers. When we buy food we also choose an agricultural model. It is a fundamental question that determines the future of the planet: its survival or its destruction.”

Wendell Berry.