Pasqua, Passimento Bianco, Veneto, Italy, 2015

Grown in the Valpolicella zone, Garganega grapes are partly dried, losing 20% to 30% of their weight before fermentation. The result is very unique, full of dried apricot and honey. This unusual process for dry whites adds a creamy, rich mouthfeel balanced by the bright acidity. This is crying out for food.

Grown in the Valpolicella area, these Garganega grapes are partially dried, losing 20 to 30% of their weight, before fermentation. The result is a very unique wine full of dried apricot and honey flavours, with a creamy and rich mouthfeel but balanced by the bright acidity. This is crying out for food.