As winemakers, we are concerned, first and foremost, with preserving the land. Our vineyards are located on the moraine hill of Caluso, in the middle of the woods and overlooking Lake Candia. Guyot cultivation and pruning using the Simonit and Sirch method. Soils are mostly rich in stones and sand, little clay and acid pH. We use modern agronomic techniques integrated with ancient knowledge in order to intervene respectfully while trying to cope with climatic adversity as best we can.

The most beautiful and sparse erbaluce grapes are selected for the “passitaia”. They are left to dry naturally until December on swamp cane castles. In the “passitaia” they concentrate the sugars and flavours protected by the thick skins. Then they are gently pressed and the must ferments spontaneously for most of the winter. Once the right alcohol content has been reached, it is decanted and the sweet wine is put to age in used oak barriques for at least three years. This is how our Caluso Passito is born.