Questo vino
Vinification
The wine is made by the passito method from partially dried grapes. After pressing, the must is transferred directly to small barrels with a small amount of sediment from the previous wine, where fermentation takes place.
Ageing
It remains in the small barrels for seven years in a specially ventilated room known as a vinsantaia, considerably longer than required, followed by 12 months in bottle.
Tasting profile
Almost amber in colour with copper highlights. The nose combines peach, apricot and pineapple with subtle tropical-fruit notes and remains light rather than heavy. The palate is rich and pleasantly rounded, with moderate sweetness balanced by gentle acidity and a light bitterness unusual for the style. Candied apricot, honey and nuts are prominent.
