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La Masera's passito is made with Erbaluce grapes and it's a fantastic pleasant dessert wine. The grapes go through a slow drying process until February. The fermentation is made in barrique barrels and then the wine will age another 42 months in barrique. The final taste is very harmonious with dried figs, almond, wood and vanilla aromas.
Ideal with dry pastries and cheese.
VENANZIA
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