Unmaredivino: “Passito Smeraldo, from the fields to the bottle”
Today we are going to tell you the story of an important stage in the production of our Passito Smeraldo: harvesting Moscato Grapes.
This picture is taken in Sardinia, more specifically at Sorso-Seronni. The “quite vineyard”, facing the sea, is waiting for workers to start harvesting. In the background the sea and in the distance the Asinara island.
Here they come and guess what!? Only women harvest in this area!
It is a tradition of this specific Sorso-Sennori area where, for harvesting, women are considered more accurate in picking only the right grapes. Men’s task is to take the baskets, once full, and transport them to the winery.
This year harvesting time is late (it started on 12nd October) if compared with last year when it started on 29th of September. Thanks to most favorable weather conditions grapes dried naturally on the vine and spent less time, no more than 7 days, drying on racks at the winery.
And here are the baskets that will hold the “precious load”. It is very important to notice that all those containers are perfectly clean and are kept clean during the whole time of harvesting. This is extremely important as a clean container prevents from contaminations of the grapes at all levels.
The just harvested Moscato Grapes, that will be pressed without destemming, are, at this stage, like a molasses with an incredibly high sugar content. If all this sugar was to turn into alcohol the resulting wine would be hard to drink! To obtain a good, well balanced Passito and to obtain the desired alcohol content fermentation is stopped by filtering the must, then it rests on its natural lees and ages in stainless steel tanks.
Here comes the “special touch” that Gioacchino Sini gives to his Passito: he adds approximately 20% of his Vermentino di Gallura docg Superiore, Bianco Smeraldo. This brings acidity and freshness to the Passito. What we just called Gioacchino’s special touch grants his Passito the correct roundness, a great acidity balance and a long, pleasant finish that make Passito Smeraldo a unique experience. Passito Smeraldo pairs well with young cheeses and blue cheeses, with desserts of all kinds and especially with Seadas, a typical Sardinian dessert, with Sicilian “Cannoli” and with “Pastiera Napoletana” another very typical Southern Italy dessert.