Harvested by hand in autumn by careful selection of the best bunches, which are then left to dry in fruit cellars for about 3-4 months depending on the instruction of the consortium for the protection of wine, in which year after year indicates the best time for crushing obtaining a natural concentration of their organoleptic features.
After the drying process, the grapes are delicately pressed and cold soaked, before a long alcoholic fermentation at a controlled temperature.
Excellent wine for dessert.
Ideal with chocolate cakes, short crust pastries and dry biscuits.
We recommend a serving temperature of 18°C.