A family history
What happens in the cellar
fron grape to must
The passite wines What happens in the cellar
THE DRYING PROCESS: to get a quality passito wine you need an excellent raw material and a lot of patience and attention. The Toffoli Vincenzo company produces a famous wine, the Refrontolo Passito and the Verdiso Passito, both of which are the result of a careful grape selection process. Only the best bunches are used to give life to these nectars. The grapes are put to dry on racks, from the first days of September until January / February. During this time, the water contained in the grape evaporates consequently increases the sugar concentration. VINIFICATION AND REFINEMENT: at the end of withering the grapes are pressed and the must obtained is vinified. After vinification, a light passage in barrique, matures and raises these wines, evolving and refining the peculiar notes that characterize the identity of each single variety of dried grapes.