Gravisano Passito di Malvasia Murgia IGT 2006

Botromagno

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Sweet passito wines play an important role in the history of the Gravina region of Apulia. Traditionally, these were made from ancient Gravisano grapes leftover from the regular harvest that were dried on the vines. Not wanting to waste anything, the farmers used these leftovers to make a limited batch of sweet ambrosia which could be offered to valued guests during festivals throughout the year. Gravisano grapes have long since become extinct, but the legend lives on in the name of this wine. Today, Gravisano is made from Malvasia grapes that are sun-dried on racks for 30-40 days, resulting in a wonderful and balanced dessert wine.

Tasting Notes

Rich amber in color with seductive aromas of orange zest, candied apricots, caramel, toffee and toasted almonds. Sweet on the palate but perfectly balanced by its zesty acidity, this wine offers lovely complexity of flavors and a long, luscious finish.

Food Pairing

Pair with hard cheeses, marzipan or honeyed desserts, almond cakes or cookies.

Vineyard & Production Info
Vineyard name:
Gravina zone/The Trono degli Avuzzi vineyard
Vineyard size:
25 acres
Soil composition:
Calcareous clay
Training method:
Spur-pruned Cordon
Elevation:
990-1,485 feet
Vines/acre:
1,800
Yield/acre:
0.7 tons
Exposure:
Northern/Southern
Year vineyard planted:
1978-1983/1990s
Harvest time:
October
First vintage of this wine:
1992
Bottles produced of this wine:
5,000
Winemaking & Aging
Varietal composition:
100% Malvasia Lunga
Fermentation container:
Barriques
Length of alcoholic fermentation:
30 days
Fermentation temperature:
61 °F
Malolactic fermentation:
No
Type of aging container:
Barriques and stainless steel tanks
Size of aging container:
225 L and 50 HL
Age of aging container:
New
Type of oak:
French oak: Allier
Length of aging before bottling:
3 years (2 in barriques; 1 in stainless steel)
Length of bottle aging:
12 months
Analytical Data
Alcohol:
15 %
pH level:
3.7
Residual sugar:
140 g/L
Acidity:
6.8 g/L
Dry extract:
36.6 g/L

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