The Albana Passito (wine made of dried grapes) was first produced at Celli’s in the second half of the ‘80s, though in Romagna the tradition of hanging the grapes to dry out is much older. Usually the grapes qualified for the production of Albana Passito are harvested in October and left to dry for at least 40 days, in order to get the right concentration. Wine-pressing takes place at mid November, then the alcoholic fermentation follows. Finally the wine refines in barrique for 8 months.
2021 VINTAGE FEATURES
Unfortunately, history repeats itself, normality becomes the extreme and every year the bar is placed higher.
Climate conditions were characterised by heat and drought as is has become usual, but with intuition and quick reflexes and thanks to adequate vineyard management techniques and a careful vinification in the cellar, we were able to obtain ELEGANCE, HARMONY AND CHARACTER.