Passito

The Canaiolo grape, which we locally call Merla, has been established in our territory for a long time. It is particularly widespread in the municipalities of Sarzana and Fosdinovo. We vinify it together with Sangiovese and Ciliegiolo. But we also vinify it after letting it dry in crates, in this case as a single variety. It is a grape that contributes preciously to our red blend, but that also takes wonderfully to drying.

• Appellation
  Liguria di Levante – Typical Geographical Indication (IGT)
• Grape
  Canaiolo (Merla)
• Vinification
  After natural drying in crates, which usually takes about a month, the grapes are placed in a wide vat and crushed by foot until a good must is obtained. Spontaneous fermentation is allowed to begin, and after about fifteen days pressing off and pressing take place. The wine then goes back into a small cask, where it undergoes its long fermentation, which can last up to a year, until bottling.
• Location
  Ghiaretolo holding, gravelly soil facing east, planted in 2004.
• Area
  Ha 0.15
• Note
  This wine is produced only in the most favourable vintages.