This wine passito has good acidity and freshness of pure fruit, is elegant, delicate and clean, with hints of honey combined with tropical fruit, apricot, peach and citrus. High phenolic ripeness accentuates the ripe fruit both on the nose and palate. The connoisseur will appreciate the freshness of strong acidity and elegance of this wine.
Excellent sipping wine, goes well but the pastries, pate de foie gras and blue cheeses and cheese.

The wine is produced according to the techniques of the past in order to preserve the feeling of raisins dried in a natural way. Only the best grapes of the vines are selected one by one, avoiding rotten berries (except those with the botrytis cinerea), thus obtaining a good wine with good acidity.
The only "technology" used is that of the cold, to stop the fermentation process and make the wine more 'clear. It 's the same technique that the father and the grandfather of the manufacturers used many years ago, putting the carboys of wine out in the cold winter ... Thanks to that the wine is not mechanically filtered, therefore a light deposit of tartaric acid is natural.

Winemaking

The grapes are harvested and put to dry partly on racks, partly hanging from the beams, depending on the type of cluster. The drying process is natural and continues for two to three months depending on the weather of the season. After stripping performed at a controlled rate in relation to the type of grape and the level of drying, pressing is slow and gentle, to give the wine its characteristic softness.
The fermentation takes place only with the natural enzymes contained in the must, without any additions.
After half a year of aging in steel barrels, the wine is bottled.

Serving temperature

To get the most of her perfume, you should open the bottle a few minutes before serving. Serve at 10-12 ° C.

Alcohol content:

12.5 °