Romeo - Passito Bianco di Garganega (500 ml)
Cà dei Conti - Veneto
The Romeo Garganega Passito Bianco is a great dessert wine, boasting a beautiful golden yellow hue that tends towards amber, it delivers a delightful fruit-forward experience. Its exquisite flavor profile owes much to the harmonious balance between its sugar and acidity, rendering it truly unique.
Quantity
Characteristics
GRAPES:
Garganega
ALCOHOL CONTENT:
13%
TOTAL ACIDITY:
HARVEST:
The harvest takes place between late October and early November in 5 kg crates. The grapes are manually selected, with multiple passes in the vineyard to ensure optimal ripeness. They undergo an approximately 3-month drying process in a fruit drying room under optimal temperature, humidity, and ventilation conditions.
VINIFICATION:
The process begins with destemming and crushing the grapes using a destemmer-crusher, followed by maceration with the skins for half a day at a temperature of 8°C. The juice is then separated from the skins and undergoes a gentle pressing using bladder presses. The must is clarified at 8°C, and the clear portion is fermented at a controlled temperature of 14°C for approximately one month. The fermentation is halted by lowering the temperature when the wine reaches around 130/140 g/L of residual sugar. The wine is then transferred, free from coarse fermentation lees, into French and American oak barrels for a two-year aging period. Afterward, it is further refined in the bottle for approximately six months.
TASTING NOTES:
Golden yellow tending to amber. On the nose Floreal notes, expecially lavander, banana, chamomile, nuts and almond.
It tastes of fruit. Nice flavor thanks to the balance between sugar and acid parts, that makes it unique.
SERVING TEMPERATURE:
12 – 14 °C
SULFITES:
Contains sulfites.
GRAPES:
Garganega
ALCOHOL CONTENT:
13%
TOTAL ACIDITY:
HARVEST:
The harvest takes place between late October and early November in 5 kg crates. The grapes are manually selected, with multiple passes in the vineyard to ensure optimal ripeness. They undergo an approximately 3-month drying process in a fruit drying room under optimal temperature, humidity, and ventilation conditions.
VINIFICATION:
The process begins with destemming and crushing the grapes using a destemmer-crusher, followed by maceration with the skins for half a day at a temperature of 8°C. The juice is then separated from the skins and undergoes a gentle pressing using bladder presses. The must is clarified at 8°C, and the clear portion is fermented at a controlled temperature of 14°C for approximately one month. The fermentation is halted by lowering the temperature when the wine reaches around 130/140 g/L of residual sugar. The wine is then transferred, free from coarse fermentation lees, into French and American oak barrels for a two-year aging period. Afterward, it is further refined in the bottle for approximately six months.
TASTING NOTES:
Golden yellow tending to amber. On the nose Floreal notes, expecially lavander, banana, chamomile, nuts and almond. It tastes of fruit. Nice flavor thanks to the balance between sugar and acid parts, that makes it unique.
SERVING TEMPERATURE:
12 – 14 °C
SULFITES:
Contains sulfites.
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