This passito has been called this way to honor 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 (traditionally called Prosecco), which are delicately placed on fruit-drying racks in a well ventilated environment (known as “biaver”, that are the attics of our old rural houses) where they start a natural wilting process that goes on until the first ten days of March. Then the treading takes place which is followed by natural fermentation with a refining phase lasting from 18 to 20 months before the bottling. It has a bright golden yellow color, a very intense scent, a hint of ripe fruits and a bit of an exotic aroma. It has a full taste, it is supple, sweet and velvety, with the typical pleasant aroma of Glera grapes.