The lightly overripened grapes are harvested by hand in October. After 120-150 days of “appassimento” (drying of the grapes) the grapes are more concentrated. We press the grapes and we put the pressings into steel tanks where juice ferments with grapes skins for about 20-25 days. During fermentation, the wine and the grapes skins are mixed daily by hand with pump-over into the lap and delastage to get the maximum out of the product.
At least one year in small old French barrels.
Deep ruby red colour. Intense, elegant and ample with light almond perfume and more intense cherries and plums jam aromas. On the palate elegantly sweet, warm, soft, intense, longly persistent, quite complex with overripened cherry and prune flavours.
Dry biscuits, dry pastries, sponge cakes with almonds, dark chocolate, mature cheeses and foie gras. Excellent after-dinner. The recommended drinking temperature is between 15°-17°C.