The tradition of making Albana passito, using partially-dried grapes, goes back many generations. The grapes for this wine are usually harvested in early October and laid out to dry and concentrate for a minimum of 40 days. They are pressed in mid-November and alcoholic fermentation follows before the wines are aged in barriques for 8 months.
Celli first produced an Albana Passito in the 1980s. The 2017 vintage was unusual because there was very little rain; the grapes ripened thanks to water reserves from melted winter snow, and mostly dried on the vine. They were harvested at the end of October and only needed two weeks in the fruttaio (drying room) before pressing.
Area of production: Bertinoro, Emilia-Romagna
Producer: Celli
Grape varieties: 100% Albana
Vineyard: east-facing
Soil type: limestone
Harvest period: end of October (later than usual) with the grapes almost dried on the vines
Vinification: the grapes were dried in crates for a further two weeks and pressed in mid-November before the alcoholic fermentation
Maturation: 8 months in barriques
Alcohol content: 13% abv
Bottle size: 500 ml
ORGANOLEPTIC PROFILE:
Appearance: bright golden yellow
Nose: apricot, dried fruits with citrus notes
Palate: sweet with balancing acidity, medium bodied, elegant.
Food pairings: this classic, traditional style of wine goes well with plain sponge or madeira cake, herbed cheese, acacia honey and chocolate.
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