The shoots of the Nerello Mascalese grapes are cut allowing natural withering of the grapes thus increasing the amount of sugar. After15-20 days, when the grapes have lost 15-20% of their weight, they are pressed. Fermentation is on skins.
After long maceration the wine is put in French and American barriques and aged for further 6 months before bottling.
2015 Il Passo is made from equal parts of Sicily’s native varietals Nerello Mascallese and Nero D’Avola.
It is bright ruby red, vivid, full and intense. Intense aroma of red fruits, spices and red flowers. Warm, full, soft and well-balanced, withaftertasteof red fruits during the ending.
Vigneti Zabu, Sicily – The uncontaminated area of Sambuca di Sicilia is a rich land with ancient vineyards; a place with clear skies, Lake Arancio with crystal-clear water and a perfect micro climate.
These are ideal conditions for a viticulture. Here the vines have been completely integrated with the soil since the ancient times. The passion of the growers and winemakers is only matched by the quality of the nectar they produce.
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