The Borbotto Passito IGT, typical Tuscan Vinsanto, of the Monks of Camaldoli, is obtained by drying the Canaiolo, Trebbiano and Malvasia Bianca grapes on mats in the fruttaio. After the mashing of the grapes, which is usually done at carnival, the passito matures in chestnut and oak caratelli. The result is a very well-balanced and well-structured dessert wine
From the vineyards on the Casentino hills and the centuries-old oenological experience of the Monaci di Camaldoli monks, this dessert wine produced by Coop is born. Agricola e Forestale La Mausolea", a certified organic farm.
Ingredients: Grapes: canaiolo, trebbiano and malvasia bianca. It contains sulphites.