DONATELLA CINELLI COLOMBINI’S SUPER PASSITO
New look for Donatella Cinelli Colombini’s BIO Passito 2018 which inaugurates a more sophisticated style and aims high. A very small series of 364 375 CL bottles
Intended for lovers of sweet wines and protected in small blue caskets that enhance their exclusive and precious character. The Passito is obtained from Traminer aromatico grapes from the vineyard surrounding the chapel at Fattoria del Colle. It is located 404 meters above sea level with soli made up of marine sands and Pliocene sandstones. The vines planted in 1970 are cultivated with great respect for the environment and, since 2018, have been certified organic.
The production of Passito stems Donatella’s husband, Carlo Gardini’s passion together with that of the oenologist Barbara Magnani. Both dedicate themselves with great passion to this very small production. The whole process is very artisanal: the harvest is manual and, every year, marks the beginning of the grape harvest. The bunches are placed in perforated boxes that contain 5 kg each. They remain to wither in the sun. Every day the order of the crates is reversed so that they all enjoy the same ventilation and the grapes dry out gradually. At night they are moved inside in order to preserve them from humidity. Donatella has fun recalling her husband’s expression when there is a slight rain drizzle and he runs to the cellar to put his precious grapes inside.
THE CINELLI COLOMBINI PASSSITO IS A PRECIOUS WINE TO BE TREATED LIKE A MASTERPIECE
It is precisely the craftsmanship, almost an ancient ritual, that makes this Passito extraordinary. The international awards obtained by each vintage already marketed put the seal on an exclusive Passito that now wants to appear in all its exceptionality.
Each bottle is hand-numbered on the back label, like a lithograph. Still resembling a work of art, each bottle has a certificate of authenticity that allows you to trace the changes in ownership of the wine up to the moment it is opened. Obviously the first signature is that of Donatella Cinelli Colombini.
PASSITO -WINE FOR MEDITATION TO BE ACCOMPANIED WITH RARE CHEESES
A refined and cultured touch for a Passito that wants to be different from all others in terms of value and elegance. A value that can be enhanced by pairing it with blue and aged cheeses. The message that accompanies this Passito is for a new style of consumption: not only with almond based biscuits but end of meal or between meals with excellent cheeses. Donatella Cinelli Colombini has chosen together with Andrea Magi, (De Magi– third placed in the World Cheese Award 2022-23, among 4434 participants from all over the world) among the best selectors and refiners of cheeses in Italy, the perfect “marriages” and the “pairing by contrast” capable of enhancing her 2018 Passito. A new and intriguing proposal that will be presented to the press on October 28th , 2023.
DESCRIPTION OF THE 2018 PASSITO
TYPE: white, sweet, aromatic.
PRODUCTION AREA: Tuscany, Trequanda, Fattoria del Colle, Sanchimento Vineyard.
CLASSIFICATION: IGT Toscana
CHARACTERISTICS OF THE VINTAGE: very rainy winter and spring. Winter mild, very cold spring, summer without rain and with high temperatures even at night. Hot summer but interrupted by thunderstorms.
GRAPES: Traminer aromatico
HARVEST:10/11 September. Manual harvest with careful selection of the bunches. The grapes arrived in the cellar in 5 kg crates.
DRYING OF THE GRAPES: natural, in the sun for almost two months
VINIFICATION: After having had their stalks removed, the grapes were pressed and transferred to the steel vat where fermentation took place at a temperature of 18/20°C with brief open-top pumping overs.
QUANTITY PRODUCED: 364 bottles
ANALYSIS: 11,5 %Vol; residual sugars 312g/l; pH 4,06
COLOUR: golden yellow
AROMA: intense and full of suggestions in which honey and dried fruit predominate together with floral and spicy notes
TASTE: full, well balanced, persistent, recalls honey and yellow fruit.
FOOR PAIRING AND WAY OF SERVING
meditation wine that goes perfectly with aged and blue cheeses. Excellent at the end of a meal with dry biscuits, especially if made with almonds. Serve at 8°/10°C, depending on whether used at the table or between meals. Serve it in small or even very large white crystal goblets with a narrower opening.
CELLARING: to be drunk before 2033.Keep the bottles flat, and in the dark. The aging capacity of the Passito is remarkable but the choice of the best moment to taste it depends on the taste of those who drink it and on the type of combination that is made. Generally speaking, our Passito begins to give its best from 3 years after the harvest.
PACKAGING: 0.375 L bottles