Centogiorni Falanghina del Sannio Passito DOC

Production technique:
Grapes selected and harvested by hand. The bunches are left on the vines until late October. Once harvested they are placed on specific trellises to allow for drying (for one-hundred days. It is from here that we get the name “Centogiorni”) as to complete the natural, cold, drying process. White vinification and thermo-conditioning in stainless steel tanks. Refining on yeasts for six months and further refining in bottle for two months;
Organoleptic characteristics:
Amber in colour with golden reflections. On the nose, Falanghina passito presents intense and complex perfumes with hints of vanilla, apricots, honey, candied fruits and delicate floral notes. Vibrant peach, kiwi and nectarine notes, with a bright acidity and a delicate floral finish;
Food pairing:
The fundamental rule for food and wine matching is: sweet wine with sweet food (desert). Passito wine (wine made from dried grapes) is served at the end of meal times with deserts or pastries. Due to its fresh finish, it also lends itself to deserts and pastries with a base of creams and jams. Passito wine can also be paired with cheeses and fois gras. It can also be served simply on its own. The important thing is to not serve it too cold, in order to exalt the perfumes.