Resol IGT GARGANEGA PASSITO The very fi nest bunches of Garganega – the ripest and golden by the sunshine – are selected, prior to withstanding four months of drying, two years of slow fermentation and careful maturation in small French barrels. The outstanding features of this radiant dessert are its refi ned hue and its ample bouquet, which becomes increasingly complex as it ages. It is regal on the palate, where it displays opulence, concentration, roundness and exquisite length.

[ TYPE OF WINE ] Dessert I.G.T. rests in bottle for a further 6 months made from semi-dried before release. grapes and produced only in the fi - nest . [ TASTING NOTES ] This offers an elegant and inten- [ VARIETIES ] Garganega se golden yellow hue and a heady 100%. bouquet of roasted almonds, honey, quince and hints of hazelnuts and [ PRODUCTION AREA ] Hills of Cu- tropical fruits. It also has a notable stoza, composed of red and brown scent of aromatic herbs. On the hillside soils: limestone over glacial palate, one is aware of its opulen- drift. The training system is Trenti- ce and concentration, as well as its no-type pergola with, on average, mellowness and remarkable length. 30-years-old vines. Alcohol content 14%. [ PRODUCTION PROCESS ] After [ SERVING SUGGESTIONS ] drying for four months in special ro- This dessert wine goes perfectly oms under conditions of controlled with dry pastries or cream puffs temperature and humidity, the Gar- with Chantilly cream, strongly fla- ganega grapes have withered and vored cheeses with honey, carame- their sugars have become very con- lized peaches or ice cream. It is also centrated. In January the bunches delicious sipped on its own. – after undergoing further strict se- Serve at 13°C (55°F). lection – are pressed and the must is fermented in 225-litre barriques, where the wine remains maturing on its lees for 24 months. Resol then

500 ml