2012 Passito Half Bottle (375ml)
2012 Passito
Varietal: Sangiovese75%|Tempranillo25%
Appellation: Paso Robles, CA
Vineyard: AmByth Estate, Mark’s Vineyard.
Soils: Sandy Clay Loam, Calcareous, Limestone
Certifications and Farm Method: Dry Farmed. Biodynamic. Organic.
Aging Vessel and time: Neutral Oak 24 months
Yeast, Sulfites, Additions: Native, None
Alc: 16.7%
Cases Produced: 36
Vinification: Grapes were picked at a low brix of 18 and hung up under protected mesh whole cluster in the sun for 16 days. They were then foot stomped whole cluster in an open top fermentation bin. Fermented on skins 12 days through primary. Pressed and aged 24 months in a 225 liter neutral oak barrel . Racked during descending moon and then bottled the following descending moon. In bottle 2 years before release.
Tasting Notes: Extremely dry in the mouth with sweet berry notes of the residual sugar. The acidic finish gives more reason for the taster to want more.
2012 Passito
Varietal: Sangiovese75%|Tempranillo25%
Appellation: Paso Robles, CA
Vineyard: AmByth Estate, Mark’s Vineyard.
Soils: Sandy Clay Loam, Calcareous, Limestone
Certifications and Farm Method: Dry Farmed. Biodynamic. Organic.
Aging Vessel and time: Neutral Oak 24 months
Yeast, Sulfites, Additions: Native, None
Alc: 16.7%
Cases Produced: 36
Vinification: Grapes were picked at a low brix of 18 and hung up under protected mesh whole cluster in the sun for 16 days. They were then foot stomped whole cluster in an open top fermentation bin. Fermented on skins 12 days through primary. Pressed and aged 24 months in a 225 liter neutral oak barrel . Racked during descending moon and then bottled the following descending moon. In bottle 2 years before release.
Tasting Notes: Extremely dry in the mouth with sweet berry notes of the residual sugar. The acidic finish gives more reason for the taster to want more.
2012 Passito
Varietal: Sangiovese75%|Tempranillo25%
Appellation: Paso Robles, CA
Vineyard: AmByth Estate, Mark’s Vineyard.
Soils: Sandy Clay Loam, Calcareous, Limestone
Certifications and Farm Method: Dry Farmed. Biodynamic. Organic.
Aging Vessel and time: Neutral Oak 24 months
Yeast, Sulfites, Additions: Native, None
Alc: 16.7%
Cases Produced: 36
Vinification: Grapes were picked at a low brix of 18 and hung up under protected mesh whole cluster in the sun for 16 days. They were then foot stomped whole cluster in an open top fermentation bin. Fermented on skins 12 days through primary. Pressed and aged 24 months in a 225 liter neutral oak barrel . Racked during descending moon and then bottled the following descending moon. In bottle 2 years before release.
Tasting Notes: Extremely dry in the mouth with sweet berry notes of the residual sugar. The acidic finish gives more reason for the taster to want more.
