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.