After normal ripening the grapes are left on the vines for 3-4 additional weeks. The harvest takes place only when it has reached a weight decrease of at least 30%. Fermentation takes place slowly, for about a month, in stainless steel at a controlled temperature. Upon reaching the alcohol intake of 12%, the fermentation is stopped by cooling and filtration. Then a slight aging in oak barrels for about 6 months before being bottled. The wine is then aged in the bottle for at least six months.
The nose of dried fruit, jam, ripe apricot and candied orange alternate with sensations of honey, almond and vanilla notes.
Accompanies dried fruit, dried and stuffed cakes, desserts and sweets. Also great with soft cheeses, blue cheeses such as Gorgonzola fat. Interesting as a sipping wine after a meal.