Bagagiot

A passito wine made by overripening white Moscato grapes. In the vineyard the most intact and sparsely packed bunches of grapes are placed in a single layer in perforated crates, each holding about 5 kg. These boxes, once in the winery, are put into a drying room. Here, in an environment with controlled temperature and humidity, the process of dehydration begins. The grapes lose weight and the concentrations of sugar and aroma compounds increase. When the correct degree of drying has been reached the grapes are pressed. At the end of the fermentation process, which lasts several months, the wine rests on its lees for at least a year before bottling. In this way we obtain 700 – 800 0.375 litre bottles of a wine which is rich, intense and perfumed with citrus and apricots.