Products
Alcamo Bianco Tenute Baglio Passofondo has a slightly amber yellow color, an intense and enveloping aroma of ripe yellow fruit, dehydrated fruit and sweet spices, and a warm, broad, deep and persistent taste.
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Vinification
The grapes remain to dry on the vine until an ideal sugar concentration is reached and are harvested late in October. Partial formation of noble rot (Botrytis Cinerea) further characterizes the product. This is followed by white vinification through soft pressing and cold static decantation. The must begins a very slow fermentation due to the high concentration of sugars, in small temperature-controlled 10 hl steel containers.
Pairings
Served at a temperature of 8°C, Alcamo Bianco pairs perfectly with important cheeses, accompanied by mustards or fruit preserves, and with the great traditional Sicilian desserts, pastries with dried fruit and almond paste.
Grillo Tenute Baglio Passofondo shows a more or less intense straw yellow color. The nose releases delicate floral and fruity aromas, with hints of citrus (lemon, grapefruit), white peach, golden apple, broom, jasmine and Mediterranean herbs such as thyme and rosemary. In the mouth it is fresh, savory and harmonious, with a nice mineral vein and a long, satisfying finish.
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Vinification
Harvesting of the grapes begins in late August or early September and is followed by soft pressing and temperature-controlled fermentation (15-18°C) in stainless steel, often preceded by a short prefermentative maceration or cryomaceration to enhance aromas and flavor. Aging takes place on the lees in stainless steel to impart more body.
Pairings
Served at 8-10°C, it pairs perfectly with vegetable dishes and fresh cheeses.
Zibibbo Tenute Baglio Passofondo Zibibibbo has a characteristic color tending toward straw yellow, on which reflected golden hues can be seen. The aroma of Zibibbo is intense and broad, pleasant and fruity, with hints of almond, apricot and orange blossom and spicy notes of honey and vanilla.
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Vinification
After cryomaceration of the grapes at a temperature of 5-8°C for 4-6 hours, the must ferments for about 15-20 days at 16-18°C. Maturation takes place for 4 months in steel tanks.
Pairings
Served at a temperature of 10-12° C, Zibibbo in a dry version is excellent as an aperitif and exceptionally enhances typical Mediterranean vegetable dishes.
The Nero d'Avola Baglio Passofondo is distinguished by its intense, almost impenetrable ruby red color and fruity aromas, with notes of cherry, blackberry, plum and a slight hint of licorice. On the palate, it proves full-bodied and enveloping, with good acidity that balances its structure.
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Vinification
After maceration and fermentation for 6-8 days at a temperature of 22-25°C, maturation takes place in steel tanks for 3-5 months.
Pairings
Served at 16-18°C, it pairs perfectly with meat or cured meat dishes and also goes very well with appetizers with tomato-based sauces typical of Mediterranean cuisine. Its freshness also makes it ideal with grilled vegetable dishes or medium-aged cheeses.
Syrah Tenute Baglio Bassofondo is a wine with a deep ruby red color and purplish highlights, with a fruity and floral nose, where notes of ripe black fruits, violet, carob and fig stand out. The palate is structured, velvety and smooth, with elegant tannins and a distinctive aroma of black pepper, hints of nutmeg, vanilla, or licorice.
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Vinification
After maceration and fermentation for 6-8 days at a temperature of 22-25°C, maturation takes place in steel tanks for 8 months.
Pairings
Served at a temperature of 16-18°C, Syrah pairs perfectly with aged cheeses and savory cured meats, thanks to its full body and spicy notes. It is versatile and can also be paired with meat-based pasta dishes.
Registered office:
Alkamuri di Proia Andrea
Via Madonna del riposo, 145 – 91011 Alcamo (TP)
Partita IVA 02657530818
Codice univoco KRRH6B9
info@bagliopassofondo.it
alkamuri@mypec.eu