Cellar for up to 7 years. Serve lightly chilled.

Garganega may be best known as the grape used in the crisp white Soave wines of the Veneto, but the region also produces a succulently sweet dessert wine known as Passito Garganega made from semi-dried grapes. In accordance with local winemaking traditions, the grapes are harvested late and left to dry in shallow crates for four months until they have started to become raisins. The must is then fermented in oak barrels and the young wine is matured for 24 months on the lees followed by 6 months of ageing in the bottle.

This extensive ageing process produces a complex and multilayered sweet wine that exudes enticing aromas of ripe peaches, honeysuckle, caramel, and fresh pastries. The first sip reveals a rich sweetness, bold mango, honey, and roasted hazelnut flavours, and a very long finish.

The Brunelli family have been working the land around the village of San Pietro in the heart of Valpolicella since the 18th century. They originally worked on the estate which bears their name before eventually saving enough money to buy small plots of land here and start making their own wine. Today Alberto Brunelli is the estate’s winemaker and he is supported by his parents, Luigi and Luciana, who are also part of the family business.