The grapes are soft pressed then left in contact with the skins for about 12 hours at 10 C for optimum extraction of the aromas. Fermentation takes place at about 14 -16 C. There is no malolactic fermentation in order to retain all the natural acidity of the wine. The wine is left on its fine lees at a constant temperature of 16C until the end of January, then filtered prior to bottling at the end of February/beginning of March.
Miopasso is a small range of quality wines made with indigenous Italian grape varieties; The Wine People’s aim is to bring traditional styles of Italian wines to the international market place. They do this by using totally modern winemaking techniques to bring out every nuance of the grape variety. Many of their wines are certified organic and all are made in an eco-friendly way.
Awards: Berliner Wein Trophy Gold Medal, IWC Silver.
Food match: Perfect chilled as an aperitif and wonderful with a plate of seafood.