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Passito 2021

This sweet wine is produced solely from Verdicchio grapes picked at the end of October in the vineyard located in the Balciana district. The translucent golden topaz yellow color introduces a sweet bouquet of aromas, a mixture of candied fruit and quince fruit, honey, saltish and iodate notes. There is also a touch of spiciness, a breath of pepper, sultanas and liquorice root. It has a complex but complete taste, which perfectly holds back the high alcoholic content thanks to its well-defined flavor, great sapidity and wonderful freshness. Not excessively sweet and with an intense persistence which leads to a lovely long almond finish.
  • Brand:Sartarelli
  • Region:Marche
  • Sub-Region:Ancona
  • Commune/Village:Poggio San Marcello
  • Varietal:Verdicchio
  • Color:White
  • Alcohol:14.50%
  • Size:500ml

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  • Country:Italy
  • How much so2 added:90 mg/l
  • Climate:Summers are warm and mostly clear and the winters are very cold, windy, and partly cloudy. Over the course of the year, the temperature typically varies from 35°F to 86°F and is rarely below 27°F or above 95°F.
  • Harvest Technique:Hand harvested
  • Soil:calcareous soils
  • Vineyard Size:6.5 ha
  • Vine Age (year planted):2004
  • Fermentation: The ruinous grapes are removed from the bunches which are then put on drying racks and left to shrivel for about a month. The vinification process takes place in December and fermentation lasts from 35 to 40 days. The refining process which follows is always carried out in stainless steel tanks similar for all the other Sartarelli wines.
  • Elevage:Bottle
  • Winemaker Name:Tommaso Sartarelli
  • Finning & Filtration:We filter the wine. We use the "a cartucce" filtering method, or cartridge filtering.
  • Scores:90 pts Wine Spectator
  • Producer Website:
  • Total Production:400 cases
  • Sustainable Certificates:No residual chemicals are used within the vineyards and vines. Advanced technical products and natural extracts are used when the grape begins to sprout; during this phase resistance inducers are used allowing herbs, algae and yeasts to come into force. They simulate a disease in such a way that the plant feels and recognizes the disease attack and it immediately starts reacting by rapidly protecting itself with no need of external help.
  • Sustainable Practice:Yes

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