Passito di Verdicchio Lina
Passito di Verdicchio Lina
Passito di Verdicchio Lina

Passito di Verdicchio Lina


This Passito di Verdicchio is a sweet wine characterized by a deep golden yellow colour and a simple and elegant sweet taste. Aromas of pineapple and tropical fruits with pure spicy aromas; this dessert wine has a lingering flavour and the unmistakable bitter taste of Verdicchio. This wine is ideal to taste aged cheeses accompanied by jams and honey, dry biscuits and fruit tarts.

Type: Passito di Verdicchio
Producer: Azienda Santa Barbara S.R.L.
Made in: Italia 
Alcohol content: 13.5% vol


Sweet wine obtained with Verdicchio grapes partly ripened in plant and partly dried in bins for 3 months. The very long fermentation processing is carried out in steel tank and the aging one takes place for 24 months one-third in barriques and the other two-thirds in small steel containers. Serving temperature is 12-15 ° C. 


Azienda Santa Barbara S.R.L. Barbara (AN). The company works primarily with two local grapes, Verdicchio and Montepulciano, combining them with international grapes such as Cabernet, Merlot and Syrah. Located on the rolling hills of Barbara in the Province of Ancona, this company has always focused on experimental research with the aim at bringing out the wine heritage of the Marche Region. 40 acres of clay, limy and gravel areas, placed on several fronts; these soils give the grapes structure, but as much freshness and aromatic finesse. In the vineyards most of the jobs are done by hand, looking for a balance between short pruning and targeted interventions on the green only when strictly necessary.

Verdicchio grapes. Contains Sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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