“SOLARA”
ALBANA PASSITO ROMAGNA DOCG

VINTAGE: 2017

TECHNICAL FEATURES:

  • Grape variety: Albana di Romagna
  • Grapes: 100% Albana (Campodrona and Gentile clones)
  • Area of Origin: Bertinoro
  • Vineyard: Maestrina
  • Bottles produced: 6.000 (0.500 l)
  • Vine-grown-surface: 2.20 HA
  • Exposure: North-East
  • Soil: clayey mixture, with presence of active limestone
  • Oenologist: Casadei Emanuele
  • Planting density: 5.000 plants per hectare
  • Training system: “Guyot” (upside down)
  • Production per ha: 35 quintals per Ha
  • Colour: Bright golden yellow
  • Bouquet: Apricot and dried fruits with citrus notes
  • Taste: Sweet but balanced by acidity and by a light tannic presence,
    fine and elegant, medium structure
  • Aging: 8 months in barrique
  • Food match: Fine tea cakes, chocolate, blue cheese, pit cheese with fruit jams and acacia honey

ANALYTICAL FEATURES

  • Alcohol strength 13.10 % Vol., potential alcohol strength 19,50% Vol.
  • Residual sugars 106 g/l
  • Volatile acidity 0.81 g/l
  • Total acidity 5.30 g/l
  • Net dry essence 28.2 g/l
  • Sulphurous 69 mg lt Free
  • Sulphurous 35 mg/l

2017 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 the first week of 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.
2017 vintage was quite dry, grapes ripened thanks to the water reserves accumulated during winter snows.
Grapes dried almost completely on vines and were harvested at the end of October. After two weeks in crates in the “fruttaio” (drying room) they were ready for pressing.

LA TALANDINA SPUMANTE DOLCE