Baglio Gibellina U Passimento
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The Frappato grapes are harvested as soon as they reach maturation, so that all the typical freshness remains in the must is fermented slowly in small steel tanks. The Nero d'Avola grapes are left on the vines to slightly whither and so natural dehydration starts to occur. The natural sweetness of the wines is obtained by interrupting the fermentation process using cold temperatures.
Frappato; Nero d'Avola