Pietro Grillo Passito Botritizzato
The soil is slightly clayey, medium in dough. Harvest: at the end of September the vine is pruned and the grapes left to rest on the plant for about a month. After 10 days. The noble mold that will characterize the wine begins to form. It is harvested manually in crates and pressed with a small hopper. The must ferments for about 15 days in a thermo-conditioned tank at a temperature of 12 ° and is then left in a small tank to rest with its noble lees for about 4 months carrying out a daily batonage to keep the…
The soil is slightly clayey, medium in dough. Harvest: at the end of September the vine is pruned and the grapes left to rest on the plant for about a month. After 10 days. The noble mold that will characterize the wine begins to form. It is harvested manually in crates and pressed with a small hopper. The must ferments for about 15 days in a thermo-conditioned tank at a temperature of 12 ° and is then left in a small tank to rest with its noble lees for about 4 months carrying out a daily batonage to keep the lees in suspension. After that it’s naturally decants for another 2 months, so that the solid part remains on the bottom and the clean must is bottled and then stopped to rest for 1 year. The color is intense yellow. The scent is intense, of yellow flowers and ripe fruit.
