Botromagno Gravisano

Gravisano Passito di Malvasia Murgia IGT bottle image

Wine Description

Sweet passito wines play an important role in the history of the Gravina region of Puglia. Traditionally, these were made from ancient Gravisano grapes leftover from the regular harvest that were dried on the vines. Not wanting to waste anything, the farmers used these leftovers to make a limited batch of sweet ambrosia which could be offered to valued guests during festivals throughout the year. Gravisano grapes have long since become extinct, but the legend lives on in the name of this wine. Today, Gravisano is made from Malvasia grapes that are sun-dried on racks for 30-40 days, resulting in a wonderful and balanced dessert wine.

Alberto D'Agostino, Alberto Antonini, Beniamino D'Agostino
Botromagno Winery
Botromagno - La Selva Grande Vineyard
Botromagno - La Selva Vineyard
Botromagno - Vineyard
Botromagno - D'Agostino Family
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“Vibrant amber in color, this passito offers a bright nose of salted almonds, dried leaves and blood orange rind. It’s rounded and sweet on the palate, yet well-honed by pulsing acidity and oolong tea-like astringency. Flavors of dried orange and fig resound on the midpalate and extend through the lingering, nutty finish. A perfect choice alongside a cheese plate.”
— Wine Enthusiast, Apr 2019
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Vineyard & Production Info
Production area/appellation:
Murgia IGT
Vineyard name
Various vineyards in Gravina and Spinazzola
Vineyard size
13 acres
Soil composition
Calcareous Clay-Loam with Tuffa
Training method
1,800 feet
0.7 tons
Harvest time:
First vintage of this wine:
Bottles produced of this wine:
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Winemaking & Aging
Varietal composition:
100% Malvasia Lunga
Fermentation container:
Length of alcoholic fermentation:
30 days
Fermentation temperature:
61 °F
Maceration technique:
Type of aging container:
Barriques and Stainless steel tanks
Size of aging container:
225 L
Type of oak:
French: Allier
Length of aging before bottling:
24 months in barriques and 12 months in stainless steel
Age of Aging Container:
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Analytical Data
pH level:
6.8 g/L
15 %
Residual sugar:
140 g/L