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Certified Organic by Pro-Cert | Alcohol: 12.3% Dry
Appassimento methods. 12 months in aged American oak barrels. Dry with notes of dried fig, chocolate and coffee flavours, and soft, supple tannins.
Passito is named for the art of drying grapes after harvest for elevated intensity and roundness in our cool climate red wine. We started drying all three of the varieties used in the blend October 13 and used a controlled flow of air over the berries for 25 days, monitoring sugar concentration and quality development every day. We follow the age-old appassimento traditions of ripasso winemaking made famous in northern Italy using a double fermentation on the dried skins. We researched this red wine style for five years at Kentville Research and Development Centre in the winery’s early years and find parallels with the dried fig characters that Italian versions have. The 2016 Passito is a blend of Marechal Foch, Leon Millot and Marquette with 11% dried grapes at 25.4 Brix and ripasso methods of dried grape skin and lees contact. Matured 12 months in 5year+ aged American oak barrels. The goal is to develop round tannins during barrel aging with balanced subtle oak flavour. Bottled June 2018.
Suitable for vegan diets.
Food Pairing Suggestions
Geographic Region: Annapolis Valley, Nova Scotia
Blend: 95% Marechal Foch, 4% Leon Millot, 1% Marquette (11% dried grapes)
Certified Organic by Pro-Cert
Harvest: October 13, 2016 at 20.0 Brix
Aged 12 months in seasoned American oak barrels
Bottled June, 2018