GRANDUCHESSA PASSITO DEL VENETO I.G.T.


The Russian Grand Duchess Anastasia lived with our family in Corte Bonazzi from October 1941 to June 1943 under her husband's last name, Lombard . Because of the war and other sociopolitical reasons her family - that is, her father the Tsar Nicholas II, her mother and her four siblings - were killed, and with them her identity and political aspirations also died, so that Anastasia, though having two children of her own, lost her smile, as well. She was sometimes invited to our family's dinner table and only for her would the Recioto Bianco (now called Passito del Veneto) be uncorked. It was her favorite, the only thing that could get her to smile a little. The noble name GRANDUCHESSA originated from this fond memory.


Area of production: from autochthonous vineyards on hilly plots of land located in the heart of the Classic Valpolicella region (north of Verona ).
Grape varieties: from our oldest vineyards we select white grapes from vines that are over sixty years old, which comprise the Garganega, “Castelli Romani,” Malvasia and Tocai friulano varieties.
Yield: 120 quintals per hectare.
Maturation: 2 to 3 months in Slavonian durmast wood barrels and 4 to 5 months in bottle.
Organoleptic description: bright straw yellow color; characteristic bouquet of the fruity “passito” (made from dried grapes), delicate and pleasantly aromatic, it recalls the acacia and the hawthorn. The taste is sweet, full, soft and harmonic with a distinct aftertaste of honey and hazelnut.
Serving suggestions: perfect at the end of a meal with cream-based desserts, it is excellent with short pastry and assorted dry pastry. It has no equal when sipped after a meal. It is worth tasting with strong and blue cheese-type cheese varieties, with mostarda (Italian sweet fruit pickles) and honey
Longevity: from 3 to 6 years.
Alcohol content: 13 % vol.

Vinification process: after a long withering process in the naturally ventilated orchard, a “slight” pressing of the grapes follows. The vinification is then carried out through a slow fermentation process at a controlled temperature for approximately 30 days.