Vines: The grapes used are Trebbiano and San Colombano.
Soil: The soil is semi soft with tendencies of clay. Because it is a skeletal-rich soil, it is considered on average, fertile.
Training: The training method used is the guyot with the planting density of 5,000 / hectare.
Harvest: The grapes are harvested when fully ripe and placed above racks to dry. Here they remain until the desired sugar concentration is around 40%.
Fermentation and Soaking: Because there is never a specific time when the grapes reach their desired sugar concentration due to weather and other variables, we select only the grapes perfectly intact from December to late March.
Once the sugar level desired has been reached, the grapes are crushed and subjected to a subsequent pressing in order to obtain all of the must, which is then placed in small barrels (caratelli) of approximately 100 lt. A slow fermentation lasting up to 5 years allows this wine to complete its development and draws out all of its unique characteristics.
Appearance: Amber yellow with nuances of copper. It is very dense and consistent.
Aroma: Notes of sweet dried fruit, dried figs, dates, dried apricots and honey.
Recommendations: Great wine also suitable for long aging.
Parings: We like to think this is a good wine for the middle of the afternoon while listening to good music or reading a book. Besides this type of pairing, this wine is delicious with blue cheese, goat cheese and pate.