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Lacrime di Luna I.G.P.

From the Falanghina grapes we can make different products which, depending on the land of origin, are significantly different from each other. Along the slopes of Mount Taburno they certainly express characters of the highest level, and it is for this reason that Giovanni Rapuano has embarked on the withering road to enhance these characteristics to the maximum. This passito in fact is the absolute concentration of minerality and spices that coexist in absolute harmony.

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Out of stock

Variety

Falanghina 100%

Area of production

Paupisi (BN)

Type of soil

Tuff-Clay

Vineyard orientation

South /south-west

Hight of the vineyard

370 above sea level

Vine growing method

Guyot

Density of vineyard

Various

Av erase age of the vineyard

16 years old

Grape yield

70-90 Hl/Ha

Juice yield

100Kg of grapes 30-35 liters

Bottle Production

1.600 bottles

Gambero Rosso 2021 Premio Qualità/Prezzo Paupisi
Vini Buoni d'Italia 2020 Premio per la qualità, la piacevolezza e la bevibilità

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Description

WINE MAKING PROCESS
The best Falanghina clusters, chosen in the vineyard, are placed in 5 kg small boxes and stored in ventilated and sunny places, for about 30 days.The grapes undergo a dehydration of about 30%, vinified with light maceration of the skins (24 -48 hours) and lightly pressed, a dense and strongly sugary must is obtained which is fermented in second passage barriques until exhaustion of the yeast activity with sugar residue typical of wines from dried grapes. After another six months of steel it is bottled with sterile filtration.

TASTE PROFILE
The passito di Torre del Pagus already presents unique characters to the eye, with an amber and luminous color, it is expressed with evolved fruity hints of dried apricots and sweet spices such as cinnamon and cloves, the rightly sweet and not cloying taste enhances the hints even more on the nose with long persistence.

PAIRING
The classic combination with almond paste, dry biscuits and desserts at the end of the meal, the ideal combination is with aged cheeses and dry fruit.
Serving temperature 12-14 ° C

AGING
Horizontal, in a controlled temperature environment (14-18°), away from sources of light and heat, to be consumed within 6/8 years from the date of harvest.