Falesco Passiro 2005
5 day lead-time required
|Wine maker notes
|The fruit is air dried in a special room to facilitate the development of Botrytis (noble rot) so that by press time 45% to 60% of the bunches have been affected. The fermentation takes place in “neutral” 500 liter tonneaux (fifth pass), the same barrels in which the wine remains to age on its lees for a further 12 months.
|Pair with creme brulee, pear tart, or lemon cake.