Il sorPasso
Founded about a decade ago by local couple Vittorio Garda and Martina Ghirardo, the first two years at sorPasso was consumed with getting the long neglected vineyards ready to produce again as well as renovating the historic farm house that would become winery (as well as their family home).
Steadily increasing their holdings to the 1 hectare it is today, SorPasso’s wines are made with the intent of retaining the traditional methods and profile of the region’s claissically “mountain” wines. Grown between 300 and 800 metres in altitude on the precipitous terraces which have become famous in the Alpine foothills, the local strain of Nebbiolo - known locally as Picotendro - yields wines with bright, lifted aromatics and glorious cherry flavours.
Their wines spend the first 2-3 months in stainless steel before undertaking a lengthy, slow maturation process in old, neutral oak casks for almost two years, allowing a steady process of micro-oxygenation without adding unwanted woody flavours to the wine, thus retaining its natural freshness.
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