Everything in this dessert wine wants to commemorate the ancient wine-making traditions of the Ricci Curbastro family, starting with the name, BROLO, which is the medieval word that indicates the vineyard and the orchard of the house, the most preciously guarded… sheltered by those stone walls that characterize our Franciacorta.
The name, PASSONI, reminds us (still present as a toponym on the maps of the Military Geographical Institute) of that Antonio Passoni, our ancestor who, around 1860, built the house that is still, today, in the center of the “brolo” and of an extensive park.
Even the label is inspired by Antonio Passoni, revised among those, which are still preserved today, that in 1880 he used to “sign” the bottles produced from his own vineyards, probably to enjoy among family members.
Grapes: 100% Chardonnay.
Vineyard: sheet 22 – cadastral map 54 of the town of Capriolo (Brescia).
Production cycle:A perfect maturation period, the Chardonnay is picked and placed in boxes, so that it may undergo a natural drying process. This ancient tradition was virtually obsolete in our area, but widely documented by oral tradition (grapes placed on reed mats) and by the work of Vincenzo Dandolo (1758-1819): “Dell’arte di fare, conservare e migliorare i vini del Regno…” (“Of the art of making, preserving, and improving the wines of the Kingdom…”), a copy of which is also kept in the library of our Agriculture and Wine Museum.
During the drying process, the grapes also undergo a slight attack by Botrytis cinerea or noble rot that, through the metabolization of the skin, imparts a very particular aroma to the wine.
Between the end of November and December, the grapes are gently pressed, and the must obtained is put to ferment in French oak barrels. It remains in the wood for about a year before bottling, which is then followed by another year of aging.
Color: golden yellow, intense.
Nose: fine, elegant, complex, with good persistence, a slight hint of vanilla, and very soft, fruity notes.
Palate: full and flavorful, with a roundness that is emphasized by the glycerin and extract (net dry extract 25.5 g/l), sweet but not syrupy.
Alcohol content: 14.5% vol. with a sugar residue of 3% vol. (45 g/l).
Bottle storage: In a horizontal position, in the dark, in a cool, dry environment.
Serving method: Uncork a few minutes before serving, at a temperature of 12-14°C ( 53,5 – 57,2 ºF) , in small glasses that narrow towards the rim, in order to better appreciate its bouquet.
Gastronomy: fresh fruit or almonds, savory fresh cheeses or blue cheese, foie gras.
Size: Available in 0.50 l. bottles.