Produced with Sangiovese, Malvasia, Trebbiano, Canaiolo Bianco and Pulceinculo grapes, which are carefully selected and handpicked at full maturity.
After the harvest, the grapes are dried for six months and then pressed.
The must is clarified, placed into small 50 litre oak barrels to ferment and age for seven years.
The fermentation of the must is long and gradual, leaving a high content of residual sugar in the wine.
After natural decanting in demijohns, bottling is carried out without filtering the wine.
Serving temperature: 18° C.
Bright amber color
Dried fruits and pomegranate on the nose
Soft and fresh taste of citrus fruits, with a good acidity that balances the high sugar level.