Sir Passo

“Sir Passo” was conceived as an attempt to experiment new techniques in order to surprise and delight the wine drinker with a memorable combination of new aromas, flavors and style. It’s an extraordinarily captivating wine which literally flows like finest silk over the palate and where the predominant fruit character of black cherries, is kept fresh by Sangiovese’s natural acidity.

• Production Area: Tuscany.
• Grape Varieties: Sangiovese and Cabernet.
• Denomination: Sir Passo I.G.T.
• Vinification: 1/2 of the grapes are crushed and de-stalked. The must is moved into stainless steel tanks, fermentation goes for 8-10 days at a controlled temperature (23-27 degrees). The post-fermentation maceration is 2-3 days long to extract more color and aroma. The second step is when the dried grapes are ready for fermentation. They are softly crushed, and the must and skins are added to the wine produced during the first passage. A new fermentation begins and goes on for 3-5 days maximum.
• Aging: A part of the blend spends between two and three months in new barrique.
• Color: Dark red color with violet nuances
• Nose: unique flavors are of intense, strong and ripe fruits, such as cherries and black cherries.
• Taste: fresh and fruity aromas, velvety structure on the palate leaves a graceful softness in the mouth which make it suitable for tasty pasta, red meats and game in general.
• Serving temperature: 64-68° F
• Alcohol Content: 14% by vol.