This passito has been called this way to honour the first member of the Bortolin family (Granpa “Secondo”, “Santin” was actually his nickname) who began to produce it, with a lot of passion. Today this tradition continues, even if in limited quantities. It starts with the harvest of the finest grapes of our Glera vineyards, which are delicately placed on fruit-drying racks in a well ventilated place (known as “biaver”, the attics of our old rural houses). Here they start a natural wilting process that goes on until the first ten days of March. Then the crushing takes place, followed by a natural fermentation with a refining phase that lasts between 18 and 20 months before the bottling. It has a bright golden yellow colour, a very intense scent of ripe fruits and a bits of exotic. The taste is full, supple, sweet and velvety, with a typical pleasant aroma of Glera grapes.