2018 VINTAGE FEATURES
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.
2018 means back to normal weather conditions, after extreme vintages like 2014, 2015 and 2017. Grapes were left on vines until mid-October and surprisingly in the lower part of the Maestrina estate they were attacked by the noble Botrytis Cinerea, that bestowed elegance and balance to grapes. On the nose, apricot and citrus notes, typical feature of Albana wines. On the mouth, it is a balanced sweet wine: the sweet attack is compensated by optimal acidity and a touch of tannins in the aftertaste.