The name Passito of this 100% barbera from Piedmont is a reference to the drying of the grapes. Half of the grapes are picked and dried in baskets for 4 months. The other half remains on the plant and dries up because the plant's cane is snapped. Both ways of Appassimento provide less moisture and therefore more concentration in the grapes. That gives this wine from San Silvestro strength and depth. After 6 months of wood aging you can taste vanilla, cherry jam and soft tannins. Delicious with grilled red meat.