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Sebastiano Pasito (dessert)

Sebastiano Pasito (dessert) 2001

Name: Sebastiano Pasito (dessert)
Brand: Riecine
SKU: 100626
Price: 49.9 EUR
Availability: InStock

Riecine

Art. # 0463

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The passito method (the grapes are left to raisin) is used only in the best years and in very limited quantities; the vineyard is located in Gaiole, near Siena; fermentation is spontaneous in oak barrels and the wine ages for over a year again in them; it has a light amber color, the nose reveals pleasant notes of honey, caramel, and dried fruits, evoking sweet memories of raisins and citrus jam; on the palate, it is soft, the residual sugar and the appropriate level of acidity are actually perfectly integrated; a wine that over time will only be able to continue to develop and unfold its full potential.

Alc. 12 %

Region

Tuscany Italy

Profile

Fruit
Body
Sweetness
Freshness
Alcohol

Variety

Malvasia , Требиано

Flavours

Apricot
Honey
Caramel
Citrus peel

Glass

Serving Temperature

Cold

Food pairing

Desserts
Chocolate
Fruits

Maturity

Ready for consumption

More about this product

Riecine

The property was owned by the nearby monastery of Badia a Coltibuono from the 12th to the 20th century. In 1971, the Englishman John Dunkley and his Italian wife Palmina Abbagnano initially bought 1.5 hectares of land. They restored the old stone villa and began replanting the vineyards. The first harvest is Vino Rosso - only 100 bottles. Since 2015, the mansion has expanded to more than 20 hectares, all in Gaiole, Chianti, the province of Siena and organically certified. Riecine enjoys plots offering an original mosaic of terroirs that makes the wines unique and rare. Natural yeasts with long and slow fermentation in cement tanks are used. Each plot is vinified separately to preserve its individuality. The winery is located 480 meters above sea level, which further contributes to the fantastic elegance and freshness of the wines.

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Tuscany

Tuscany is one of the most diverse and significant regions for Italian wine, where the optimal combination of local and international varieties is obtained, located in many different terroirs. In the second half of the 20th century, it managed to travel the path from mediocre quality to the creation of bright international stars like Sassicaia, Solaia, and Ornellaia. It is no coincidence that they are called Supertuscans due to their incredible aromatic and taste characteristics combined with aging potential. Looking at the map, Tuscany resembles a vine leaf in the heart of the Apennine Peninsula. It is the border between the highly industrialized North and the agricultural South of Italy. It is divided into nine separate provinces: Arezzo, Florence, Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia, and Siena, named after the main cities. As diverse as Tuscany is, its climate is generally Mediterranean with many sunny days throughout the year. The soils are mainly composed of clay, sand, and limestone. Sixty-eight percent of the region's terrain is described as hilly. The varieties that are most widespread are Sangiovese (the absolute leader and endless pride for the locals), Canaiolo, Malvasia, Trebbiano, Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Vermentino, and Ciliegiolo. Sangiovese has already become synonymous with top wine from Tuscany, and although the variety is widely spread in Central Italy, the Tuscan climate (which sometimes has quite frosty winters) and the calcium-rich limestone-clay soils prove to be the most hospitable for it. Sangiovese can be rich and juicy, but it also has a good potential for recreating the specific terroir of the area. Traditionally in the region, it is blended with Canaiolo and Malvasia, and sometimes with Trebbiano, but since the 1980s, producers dedicated to the idea of super-premium wines with provenance prefer it 100% pure. This is also enshrined in the region's classification, according to which the high categories DOC and DOCG tolerate Sangiovese as a mandatory participant with over 85% in the varietal blend. That is why it is not surprising that Sangiovese dominates the vineyards of Carmignano, Rufina, the hills around Vinci, Chianti, and Chianti Classico, to the south around Montepulciano and Montalcino. The number of plantings per hectare is 3500 - 4000 for old vines and 6000 - 10 000 for new ones.

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Требиано

Требиано е италианското име на този сорт, а иначе е познат под името Требиано Тоскано, за да се разграничи от няколко други, много подобни на Требиано сорта. Той е един от водещите сортове бяло, винено грозде в Италия със своите 50 000 хектара, които са три пъти повече от хектарите на сорта, които държи второто място – Требиано Романьоло. Разпространен е в южна Франция, а от там и в областта на Коняк, където е имало нужда някой да запълни празнината оставена от Фол Бланж, който бива присаден, след като чепките му изгниват. През 1958 година насажденията на Требиано във Франция са 62 000 хектара. До 1979 година насажденията достигат 128 000 хектара, но до 1988 година остават само 108 000 хектара. Официалното френско название на сорта е Уни Блан, но в областта на Коняк е познат като Сейнт Емилиян. В другите области по света, сортът е малко разпространен – 1000 хектара в Южна Африка, 240 хектара в Калифорния и 2200 хектара в Аржентина. В Австралия има около 1000 хектара, от които половината се намират в Нов Южен Уелс, а повечето от останалото в Южна Австралия. Понякога сортът е бил наричан Бяла Сира или Бял Ермитаж, но по никакъв начин не е свързан със Сира, а и не е бил отглеждан в региона на Ермитаж във Франция.

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