Passito Monte Sorio 2018 The Biancara by Angiolino Maule

Passito Monte Sorio, a sweet wine made from Garganega grapes dried on racks. The fresh grapes are hung on movable vertical nets, placed under cover, and exposed to drying winds until January. The grapes normally reach a sugar potential of 30 to 33 Babo degrees and are partly fermented on the skins in open vats for about 15 days to strengthen the natural microbial flora. During this period, the natural yeasts on the grape skins are less numerous and vital due to the winter cold, so a small part of the must is taken to a warmer place so that the yeasts can activate, and then added to the main body of the must. After pressing, the wine goes into 10 hl barrels and alcoholic fermentation continues for 8-9 months until it stops between 14-16 alcoholic degrees. Three years after the harvest, it is bottled.